Decisions, decisions. Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas. I mean, they were ALL cute!
I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!
And what kind of tea do make with these?
Do I do cardamom, or cinnamon, earl grey, or raspberry? Loose leaf or tea bags?? Oh my goodness, I can’t decide!!!!!
Except I did decide. And I brought you this delicious meal. Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land. It may or not may not have been me.
Because the orange tea infused into every bite of this meal was perfection! I’m sure you can use any other kind. But this worked!
I’m talking about tea in the salad dressing.
Tea in the biscuits.
Tea ON the biscuits.
And tea on the side.
Our generous sponsors have contributed prizes for this event.
The giveaway will begin on November 12th and end on November 21st
and is open to US residents only.
and how you can find them around the internet
The Republic of Tea
The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.
See, layer after layer the berries are folded in.
Then ever so carefully, cut the biscuits into rounds. It’s okay if some berries get cut too. They will still taste wonderful!
Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.
They look like this after baking…
But after a double dunk in powdered sugar and warm tea, they look like this…
And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)
Enjoy!!! And I hope you win, because the prizes are just way cool!!!!
Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Number of servings: 6
Per Serving 682 calories
Fat 34 g
Carbs 86 g
Protein 12 g
A delicious brunch infused with tea throughout.
- 2 ½ cups all-purpose flour
- 2 Tb baking powder
- 1 tsp salt
- ¼ tsp nutmeg
- 1 Tb orange zest
- 6 Tb vegetable shortening
- 1 cup buttermilk
- ¼ cup orange spice tea (brewed liquid)
- 1 Tb honey
- 1 cup fresh blueberries, rinsed and dried
- 1 cup powdered sugar
- 2-3 Tb orange spice tea (brewed liquid)
- 6 Tb light olive oil
- 2 Tb orange juice
- 2 Tb white wine vinegar
- 2 Tb orange spice tea (brewed liquid)
- 1 clove garlic, grated on a microplane
- Pinch salt
- Pinch pepper
- 2 pinches thyme
- 12 cups mixed baby greens
- 1 red onion, sliced thinly
- 1 cup blueberries
- 1 orange, peeled and cut into cubes
- ¾ cup walnuts, lightly chopped
- ¾ cup crumbled feta cheese
For the Biscuits
For the Glaze
For the Orange Vinaigrette
For the Salad
- In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
- Preheat the oven to 425F.
- In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
- Prepare the salad ingredients and set aside for plating.
- Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
- Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
- Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
- Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.
*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.
Although this post is sponsored, all opinions are our own.*