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- 2 1/4 cups all-purpose flour (550 mL)
- 1 Tbsp baking powder (15 mL)
- 1/4 cup granulated sugar (60 mL)
- 1/2 tsp salt (2 mL)
- 1/4 cup canola oil (60 mL)
- 1/4 cup milk (60 mL)
- 2 eggs (2 )
- 1 Tbsp grated orange zest (15 mL)
- 1 cup finely diced fresh or frozen rhubarb (250 mL)
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- Preheat oven to 425ºF (220ºC).
- 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.
- 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.
Rhubarb Tea Biscuits
Try this mouth-watering biscuit recipe! Since rhubarb is one of the first to show-up in the garden, double the recipe and share with a neighbour! Serve warm with canola oil margarine.
- Makes
- 12
Nutritional Analysis
- Serving Size
- 1 biscuit
- Servings
- 12
- Calories
- 167
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Cholesterol
- 32 mg
- Sodium
- 170 mg
- Carbohydrates
- 23 g
- Fiber
- 1 g
- Sugars
- 5 g
- Protein
- 4 g
- Potassium
- 77 mg
