Lemon Ginger Drop Biscuits
makes about 12
1 cup all-purpose flour
2/3 cup cake flour
zest of one lemon
1/2 teaspoon kosher salt
1 tablespoon baking powder
2/3 cup soy milk or whole milk
1/3 cup sunflower or canola oil
Preheat oven to 475. Have ready a large parchment paper lined baking sheet. In a medium bowl, whisk dry ingredients together. Add oil and milk. Stir just until the batter pulls away from the sides of the bowl. It will be very thick and sticky - not smooth. Use a 1 3/4 or 2 inch ice cream scoop and drop batter onto baking sheet (you may also flour a surface, press out dough, and cut into squares), spacing the biscuits about 2 inches apart. Bake until bottoms are golden brown, about 8 minutes. Serve hot with quick honey sweetened strawberry rhubarb jam.
Recipe adapted from the Joy Of Cooking
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