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Spring Tea Biscuits

Wedding season, tea parties, greens sprouting—they all say spring! These savoury buttermilk biscuits are infused with a taste of the first greens of the season—asparagus and chives.

Delicious alongside a hot bowl of soup. Don't re-roll the dough after the initial shapes are cut. Use the pieces to make fun shapes or bake as is.

1½ cups (375 mL) all-purpose flour

2  tsp (10 mL) baking powder

½  tsp (2.5 mL) salt

¼  tsp (1.25 mL) baking soda

¼  cup (60 mL) cold butter cut into small squares

¾  cup (175 mL) cold buttermilk

½  cup (125 mL) finely chopped asparagus spears

3  tbsp (45 mL) finely chopped chives

Heat oven to 450ºF. In food processor bowl, combine flour, baking powder, salt and baking soda; pulse.

Add butter pieces and pulse 3–5 times until consistency of coarse meal.

Turn mixture into large bowl; add buttermilk asparagus and chives; stir with fork until soft dough forms.

Turn onto floured surface, sprinkle lightly with flour. Knead gently 8–10 times until no longer sticky.

Gently press dough to ¾ inch (2 cm) thickness; cut with 2-inch (5 cm) floured cutter. Place biscuits 2 inches (5 cm) apart on baking sheet.

Brush lightly with buttermilk. Bake for 10–12 minutes or until golden brown.

Korey’s tips:

Use tea biscuits to make sandwiches: try ricotta cheese, pea shoots and fresh figs drizzled with olive oil and sprinkled with salt and pepper.

No buttermilk? Add 1 tsp (5 mL) lemon juice or vinegar to milk instead.