Barbara Pratts Tea Biscuits Food

TEA BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
• Bake for 12 to 15 minutes. Serve warm.

5-INGREDIENT TEA BISCUITS

Steps:

• Mix together flour, baking powder and salt.
• Cut in shortening with 2 knives or a pastry blender, until mixture is the consistency of coarse cornmeal.
• Make a well in the centre of these ingredients, add liquid slowly.
• When all the liquid has been added, stir dough rather vigoroursly until it comes freely from the side of the bowl.
• 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 2 inch floured biscuit cutter, or floured open end of glass, place on ungreased baking sheet.
• Bake in a hot oven 450 degrees for 12 to 15 minutes.

CHOCOLATE CHIP TEA BISCUITS

Steps:

• Preheat the oven to 425°F.
• Mix the flour, baking powder, salt and sugar together briefly on lowest setting in the lovely stainless steel mixing bowl.
• Add the softened butter and mix together until coarse and crumbly, then add the chocolate chips.
• Keeping the mixer on slow speed, slowly add milk until the dough just begins to come together.
• Remove the dough, and pat out into 2 discs, slicing each one into eight (8) biscuits.
• Sprinkle with additional sugar and arrange the biscuits on a baking stone.
• Bake for ~12-15 minutes, or until the tops have become slightly golden. Remove from oven and enjoy warm!

RUSSIAN TEA BISCUITS

Steps:

• Pre-heat oven to 325 degrees F (165 degrees C).
• Combine flour and salt and set aside.
• In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
• Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.

TEA BISCUITS

Steps:

• Mix flour, baking powder and salt together.
• Cut in the butter until crumbly.
• Add milk.
• Turn out on a lightly floured surface and roll to about 3/4" thick.
• Cut out circles. To do this, my mother taught me to use drinking glass. Just turn it upside down and press into the dough. Perfect rounds every time.
• Place rounds on a lightly greased cookie sheet.
• Bake at 425 for 20 minutes.