This recipe is taken from the 1987 Milk Calendar. Serve with fresh fruit for a wonderful tea-time or anytime snack.
- Prep: 15 min
- Cooking: 15 min - 20 min
- 1/3 cup (80 mL) currants
- 1 cup (250 mL) hot water
- 2 cups (500 mL) all-purpose flour
- 3 tbsp (45 mL) sugar
- 1 1/2 tbsp (22 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/3 cup (80 mL) cold butter diced
- 1 cup (250 mL) Milk
- Honey Butter
- 1/3 cup (80 mL) butter
- 2 tbsp (30 mL) creamed honey
- 1 tsp (5 mL) finely grated orange zest
Soak currants in boiling water 5 minutes while preparing remaining ingredients.
Combine flour with sugar, baking powder and salt. Cut in butter until it is in small pieces. Drain currants well, pat dry and add to mixture. Pour milk over dry ingredients and lightly gather dough together with your fingers. Place dough onto a lightly floured board and knead 5 or 6 times.
Pat dough out to a thickness of 3/4 inch (2 cm). Cut into 2 1/4 inch (6 cm) circles. Pat extra dough together lightly and cut out more circles. Place circles of dough onto a buttered and floured cookie sheet. If you wish, dust the top lightly with flour.
Bake in preheated 425 °F (220 °C) oven 15 to 20 minutes.
Mix butter and honey together with orange zest. Serve with warm biscuits.
Top 5 Nutrients
|Calcium:||8 % / 90 mg|
|Vitamin A:||11 %|