Maple Ginger Sweet Tea Biscuits (Print)
Golden biscuit pops infused with maple, ginger, and sweet tea. Perfect for gatherings or an afternoon treat.
# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/2 teaspoon ground ginger
→ Wet Ingredients
06 - 1/2 cup unsalted butter, chilled and cubed
07 - 1/3 cup strong brewed sweet tea, cooled
08 - 1/4 cup pure maple syrup
09 - 1 large egg
→ Mix-ins
10 - 2 tablespoons crystallized ginger, finely chopped
→ Coating
11 - 1/2 cup confectioners sugar
12 - 2 tablespoons maple syrup
13 - 1 to 2 teaspoons sweet tea, as needed
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, sea salt, and ground ginger.
03 - Cut the chilled butter into the dry mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sweet tea, maple syrup, and egg.
05 - Add wet ingredients to the dry mixture, stirring gently until just combined. Avoid overmixing.
06 - Fold in the finely chopped crystallized ginger until distributed.
07 - Scoop tablespoon-sized portions, roll into balls, and arrange on prepared baking sheet. Insert a lollipop stick into each ball.
08 - Bake for 12 to 15 minutes, until golden and set. Transfer to a wire rack and cool completely.
09 - Mix confectioners sugar, maple syrup, and enough sweet tea to achieve a thick, pourable consistency.
10 - Dip or drizzle cooled biscuit pops with glaze. Allow glaze to set before serving.
# Expert Tips:
01 -
- Unique blend of maple& ginger& and sweet tea flavors
- Fun and festive treat for gatherings
02 -
- Always use chilled butter for flaky biscuits
- Biscuit pops can be stored in an airtight container for two days
03 -
- Infuse sweet tea with fresh ginger for extra flavor
- Swap crystallized ginger for mini chocolate chips or dried cranberries for a twist