i just returned from one of my happiest places on earth… my parents’ home, in the middle of texas, in a town with one flashing yellow light and more cows than people.
2 teaspoons ground flax
4 teaspoons very hot water
390 grams (about 3 cups) kumquat all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter, cut into small pieces
1 tablespoon orange zest
3/4 cup buttermilk
1/4 cup fresh orange juice
1 1/2 cups powdered sugar
3 1/2 tablespoons fresh orange juice
1 teaspoon orange zest
1. Preheat oven to 425`. Combine ground flax and hot water till thick; set aside.
2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in 1/3 cup butter with a pastry cutter or with fingers until mixture resembles coarse meal. Stir in 1 tablespoon orange zest. Combine buttermilk and orange juice. Add buttermilk mixture and flax slurry to dry ingredients and stir well to combine.
3. Turn dough out onto a floured surface; knead until well combined. Roll into a 1-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place close together on a baking sheet coated with cooking spray. Bake at 425` for 14 minutes or until golden.
4. Meanwhile, combine powdered sugar, orange juice and orange zest in a medium bowl.
5. Allow biscuits to cool; spread icing evenly over top of biscuits.
Yield: 11 biscuits.
adapted from this recipe.