DARJEELING CACAO MORNING BISCUITS

Ok, so think scones but the texture of biscuits. Can you picture it? Basically, I don’t love how hard and dry scones can be so I opted for a softer biscuit-like pastry. I call them morning biscuits. They can also be evening biscuits but I think morning biscuits sound super charming! I’m going to show you how to make darjeeling cacao morning biscuits. I hope you enjoy them.

Last Sunday, I wrote about one of our in-house blends called Black Chocolate, you can read about it here. It’s made of darjeeling tea, cacao, clove and rose petals. I really wanted to use this bold blend for the biscuits because the robust flavor is absolutely perfect for this recipe.

To begin, in order to get the flavor notes from the tea we have to infuse the flavors into something. Butter is a great way to add flavors into baking projects and it’s fairly simple to infuse. You can find a previous in-depth post about infusing butter here. Once the butter has been infused, chill in the refrigerator until the butter becomes solid again.

Pre-heat the oven to 425 degrees and place a cookie sheet on the center rack. In a standing mixer, combine flour, sugar, baking powder and salt until combined. Using the paddle attachment, combine the butter and dry ingredients until it forms into the texture of wet sand.

Add almond milk and mix until the ingredients become dough. Gather the dough and place onto a flat surface. Pat the dough down to about 1-inch thick then using a cookie cutter, punch out the biscuits.

In a small mixing bowl, whisk together an egg and almond milk for the egg wash. This keeps the tops tender and flaky and prevents them from burning.

Once the oven reaches 425 degrees, take out the cookie sheet and line with parchment paper. Place the biscuit onto the cookie sheet and bake for 15-20 minutes, or until the tops begin to turn golden brown.

Remove the biscuits from the oven and immediately transfer them to a cooling rack to cool. Once they have fully cooled, eat them with preserves, jam, whipped cream, or whatever suits your fancy.

Darjeeling Cacao Morning Biscuits

Ingredients

  • 3.5 cups of flour
  • 2 tablespoons of granulated sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 5.5 tablespoons of unsalted butter, chilled and chopped
  • 1 cup of almond milk
  • Cherry jam (optional)

Egg wash Ingredients (optional)

  • 1 egg
  • 1 tablespoon of almond milk

Directions

  1. Infuse the butter with tea. Find full directions here. Place the butter into the refrigerator and chill until it becomes solid again. Chop the butter and place back in the refrigerator until you’re ready to use
  2. Preheat oven to 425 degrees. Place a cookie sheet onto the center rack to pre-heat as well
  3. In a standing mixer, combine the dry ingredients (flour, sugar, baking powder and salt)
  4. Using the paddle attachment, combine the butter until the texture becomes similar to wet sand
  5. Slowly toss in the almond milk and mix together until dough forms
  6. On a flat surface, pat the dough down to about a 1″ thick circle. Using cookie cutters, cut out the biscuits and set aside
  7. Whisk together one egg and almond milk for the egg wash. Brush the egg wash onto the tops and bottoms of the biscuits (optional).
  8. Carefully remove the cookie sheet and line with parchment paper
  9. Place the biscuits onto the cookie sheet and bake for 15-20 minutes, or until they start to turn golden brown
  10. Remove the biscuits from the oven and allow them to cool on a cooling rack
  11. Once they have fully cooled, eat them with cherry jam, or garnish with your favorite preserves, jelly or jam

Biscuits on summer-feeling mornings, I can get used to this!

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