Changing things up a bit and Annie’s assistant, moi, Montana, will be doing this weeks blog post. Lemon Press, is my food related blog with some beauty products or style guides here and there. Annie and I thought it would be a nice change to do a recipe so I’m sharing my lemon and white wine biscuit recipe, also seen here.
Traditionally wine biscuits are made with red wine, I usually use whichever red has been open for two days, because I cannot drink opened wine past that point (yucky). For this recipe I wanted 1. prettier looking biscuits (the red wine ones come out kind of gray and 2. lighter and more summery biscuits. So, I added some very light sauvignon blanc and lemon zest to brighten them up a bit. These biscuits are delicious after dinner with a glass of wine or in the morning toasted with some neufchâtel cheese tea or coffee.
Lemon & White Wine Biscuits (makes 24-36)
4 c all-purpose flour*
1 c granulated sugar
3/4 C light olive oil or vegetable oil
1 C white wine*
4 t baking powder
zest of 1 lemon
Pinch of salt
optional: pinch of freshly ground black pepper (for savory biscuits)
* If desired, swap in whole wheat pastry flour for half of the all-purpose
** I used sauvignon blanc but I really think any white wine will work
1. Combine flour, sugar, baking powder, and salt in large mixing bowl. Whisk together
2. In separate bowl combine white wine, oil, and lemon zest.
3. Pour wet ingredients over dry ingredients and mix gently with rubber spatula until combined, turn onto surface and knead 1-2 minutes.***
4. Cut into 1-2″ pieces, roll and make into circles (or whichever shape you like). Roll tops (sweet version only) in sugar, place on parchment paper.
5. Bake 10-15 minutes depending on size.
***Here is where I cut the recipe in half and mixed the second half with a pinch of fresh ground black pepper to do a more savory biscuit.