Currant Biscuits

Source: May All Be Fed: Diet for a New World
Date tried: June 21, 2015
Yield: about 15 biscuits
Time needed: about 30 minutes

The picture flatters these biscuits. I was delighted to find some locally grown and ground flour at the farmer’s market—a rarity in this part of the country. And I wanted to try it out. I am not sure whether it is my own ineptitude with biscuits or that it was clearly not the right flour to use, but the biscuits did not rise well at all. In any case both the biscuits and the flour deserve another try: just not together.

Currant biscuits

Currant biscuits

Currant Biscuits
1/2 cup currants
1/2 cup water
2/3 cup soy milk
1/4 cup canola or safflower oil
3 Tbsp. pure maple syrup
1 tsp. ground cinnamon
2 cups whole wheat pastry flour
1 1/2 tsp. nonaluminum baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt

Preheat oven to 350oF

Combine currants and water in a small saucepan and bring to a simmer.
Remove from heat, cover and let stand for 5 minutes. Drain well.

In a medium bowl combine soy milk, oil, maple syrup and cinnamon.
In a large bowl combine the flour, baking powder, baking soda and salt.
Add the liquids and currants to the flour using as few strokes as possible to combine.
Do not overmix the dough.

Turn dough out onto a lightly floured surface.
Shape into a ball and pat out with your fingers to a thickness of 1/2”
Use a lightly-floured 2” round cookie cutter to cut out the biscuits.
Gather up the scraps, pat out again and cut out more biscuits.

Transfer biscuits to an ungreased baking sheet.
Bake until lightly browned, 20-25 minutes.
Serve hot with a dab of jam and a cup of tea.

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