A flawless accompaniment for Elevenses.
In the Shire, cakes and scones are not over-embellished. Treats are not too sweet, yet not the slightest bit bland. During Elevenses, the hobbit has a propensity to reach for a morsel to pair with a warm mug of tea fresh off the hearth. If you crave a little something to satisfy your sweet tooth, these biscuits are just what you need.
Infused with sugar yet not sticky with the flavor, the toasty, buttery, nutty ball of baked goodness not only makes a lightly fragrant tabletop adornment in your dining room, but tastes great with your favorite black tea and especially with good company surrounding you. One batch yields enough for a small gathering, family, or for a neighborly gift. You can also leave out the sugar and eat these with a savory dinner or supper of cottage pie, or for breakfast with a ‘Tatoe and ‘Matoe Egg Scramble.
Walnut Tea Biscuits
2 cups white flour
1/2 T baking powder
1/2 tsp salt
4 T sugar
6 T cold butter, cut into 1 T cubes
3/4 c + 1-2 T milk
1/2 cup chopped walnuts
ASSEMBLY: Preheat oven to 215 degrees Celcius (420 Fahrenheit). Line baking sheet with parchment paper or brush with butter. In a small bowl, mix flour, baking powder, salt, and sugar with a wooden spoon. Fold in walnuts. With your hands, cut in butter until batter is crumbly. Add 3/4 cups milk slowly and stir – if needed, add more milk one tablespoon at a time until just combined and the dough is slightly sticky but cohesive. Turn onto a floured surface and knead 3-4 times; pat into 1/2 inch round shape. Break dough into about 1/4 cup pieces and roll into a ball, then flatten slightly into a biscuit shape – you can also use a floured biscuit cutter if you’re a modern hobbit – and place onto prepared baking sheet. Bake for 12-15 minutes or until tops are a slight golden brown, watching carefully to avoid burning. Remove and cool 5 minutes on the baking sheet. Serve warm with butter, jam, or marmalade – and, of course, tea or coffee.
Makes 10 biscuits.
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