Saturday, June 14, 2014

Tea Biscuits

Low in cholesterol and sugar.
These biscuits are a 
favourite of my family.
My mother made these often..

Great warm from the oven,
with butter and jam.

They disappear fast when
 my grandkids are around.


2 cups Flours
4 tsp. baking powder
1/2 tsp. salt
1/4 cup butter cut in cubes
1 cup milk

Preheat Oven to 450deg.F.

Whisk together flour, 
baking powder and salt.

With a pastry cutter or 2 forks,
 cut in butter until mixture is 
a coarse crumb texture

Add milk, stirring with a fork
 to make a soft dough.
 Turn dough onto lightly floured board 
and knead lightly for a few minutes.

Roll or pat out to desired thickness
 - about 1/2 inch

Cut dough with a 2-inch 
floured biscuit cutter.
(I use my favourite glass)

Place on ungreased baking sheet.
Brush tops with milk to 
make a brown crust.

Bake in hot oven 450 degrees 12-15 minutes

Perfect Tea Biscuits 
should be golden brown 
with a fairly smooth, level top.
They  should be slightly moist, 
tender, light and flaky.

This recipe I took from an
old  Five Roses Cookbook.
Instead of shortening, I use butter.

I also make


milk replaced with yogurt.

Thanks for your visit