Rhubarb Tea Biscuits

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2 1/4 cups all-purpose flour

1 tbsp baking powder

1/4 cup granulated sugar

1/2 tsp salt

1/4 cup canola oil

1/4 cup milk

2 eggs

1 tbsp grated orange zest

1 cup finely diced fresh or frozen rhubarb


1. Preheat oven to 425ºF. In a large mixing bowl, combine flour, baking powder, sugar, and salt. In a small bowl, combine canola oil, milk, eggs, and orange zest. Make a well in the center of dry ingredients. Pour in liquid ingredients. Add rhubarb. Mix only to combine ingredients.

2. Place dough on a well-floured board: knead 6 to 7 times to form into a ball. With a rolling pin, roll dough into ½ inch (1.25 cm) thickness. Cut into rounds using 2-inch (5 cm) floured cutter. Place on canola oiled baking pan. Bake for 12 to 15 minutes or until golden brown. Serve warm.

Bon Appetit!

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