Funnel Mill Roast Infused Biscuits

Funnel Mill Roast Infused Biscuits

Makes: 8–10 biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• ½ cup cold unsalted butter, cubed
• ¾ cup brewed Funnel Mill Roast (chilled), or substitute half with Funnel Mill cold brew 
• ¼ cup heavy cream
• Optional: 1 tsp Masala Chai Spice tea steeped into the cream for a warm, aromatic note

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk together flour, baking powder, salt, and sugar.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Stir in the chilled brewed Funnel Mill Roast (and Masala Chai Spice cream if using) until just combined — don't overmix.
5. Turn dough onto a floured surface, fold 3–4 times, and pat to ¾-inch thickness.
6. Cut into rounds and place on the baking sheet.
7. Brush tops with a little cream or melted butter.
8. Bake 12–15 minutes until golden brown.

Serving Suggestion

Serve warm alongside a cup of Funnel Mill Roast pour-over or espresso for a full tasting experience. A drizzle of honey pairs beautifully with the subtle coffee notes in the biscuit.