Sweet Tea Biscuits Food

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

CINNAMON ROLL BISCUITS WITH SWEET TEA CARAMEL

Steps:

• For the biscuits: Preheat the oven to 400 degrees F.
• Whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt in a medium bowl. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles a coarse meal (using your fingers will yield a more cake-like texture). Make a well in the center, pour in the milk and stir until just combined.
• Turn the dough out onto a floured work surface and knead 5 or 6 times. Roll into a 10-by-14-by-1/4-inch rectangle.
• Mix together the mascarpone, cinnamon and the remaining 3 tablespoons sugar in a small bowl until well combined. Gently spread the mixture onto the rolled-out biscuit dough, leaving a 1/2-inch border. Sprinkle with the raisins and then roll the dough into a long cylinder. Transfer to a baking sheet and freeze for 20 minutes.
• Set the dough cylinder on a floured work surface and slice into 8 equal pieces. Place cut-side down on a parchment-lined baking sheet, spaced 1 1/2-inches apart. Use the palm of your hand to gently press the biscuits into 1-inch-thick disks.
• Bake until the tops start to brown, 20 to 25 minutes.
• For the caramel: Whisk the cream and the instant tea together in a small bowl until the tea has dissolved (or add to a Mason jar and shake).
• Without stirring, heat the sugar in a dry pan over medium heat until liquefied and starting to brown, 6 to 10 minutes. (When the edges begin to brown and the sugar is liquid, go ahead and stir to ensure even browning.) Continue cooking until copper colored, 1 to 4 minutes. Immediately turn off the heat and VERY CAREFULLY stir the cream-tea mixture into the hot sugar. Add the vanilla and stir until smooth. (If lumps form, turn the heat back on to low and stir until dissolved.) Set aside to cool a bit.
• Drizzle the biscuits with the caramel and eat as soon as cool enough not to burn the roof of your mouth.

SWEET BISCUITS

Steps:

• I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands.
• In a food processor, combine the flour, sugar, baking powder and salt.
• Cut in the butter until mixture resembles a coarse meal.
• Transfer to a large bowl and make a well in the center of the dry mix.
• Mix together the lemon juice, vanilla, milk and 1 egg.
• Pour into the well and mix only enough to form a dough ball.
• Roll to 1 inch thickness and cut out biscuits with 3 inch biscuit cutter and place on parchment lined baking sheet.
• Whisk together the egg and water to make an egg wash and lightly brush the tops of the biscuits with it. You will only use a small amount of the egg wash.
• Sprinkle turbinado sugar on top of the biscuits.
• Bake at 375 degrees F for 20 minutes or until golden brown.

EASY TEA BISCUITS

Steps:

• Mix dry ingredients, cut in margarine until crumbly.
• Add 1/2 cup of milk then mix, add the last 1/4 as needed. Dough should be wet, but not sticky.
• Roll into roughly 5cm (2 inch) balls. Flatten slightly and stack them 2 high.
• Oven 425, cook 10-12 min or until slightly golden.

RICH TEA BISCUITS

Steps:

• Put first 5 ingredients in bowl.
• Stir thoroughly.
• Cut in butter until crumbly.
• Pour in milk.
• Stir quickly to combine.
• Dough should be soft.
• Turn out on lightly floured surface.
• Knead gently 8-10 times.
• Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
• Cut with small round cookie cutter.
• Place on greased cookie sheet close together for soft sides or apart for crisp sides.
• Bake in 450 degrees oven for 12 to 15 minutes.
• Brushing biscuits with milk before baking will produce a pretty brown top.
• Makes 10.

SWEET TEA BISCUITS

Steps:

• Mix first four indregents, cut in shortening, add egg mixture. Turn out on a floured surface roll out and cut into circles using a glass. Place on cookie sheet. Bake at 350 degrees until lighty brown.

SWEET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
• In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
• Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
• With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
• Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it's too dry, add more buttermilk.
• Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
• Fold the dough onto itself six times then pat down to 1 inch thick.
• With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again - but just once; reusing any scraps after that will make the biscuits tough.
• Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
• Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.

BO BERRY BISCUITS

Steps:

• Preheat the oven to 450 degrees
• Use a paper towel to remove any excess moisture from the blueberries. Toss the blueberries with 2 teaspoons of flour.
• Combine the rest of the flour, sugar, baking powder, and salt in a large bowl.
• Cut in the butter with a pastry cutter. There may still be pea size chunks visible in the dough.
• Stir in the buttermilk until barely combined.
• On a well floured surface, roll out the dough to a rectangle shape about ½ inch thick and lightly press your blueberries evenly throughout the dough.
• Mentally divide the rectangle into 3 equal pieces. Fold the right third over the center. Then fold the left third over the center. (This is like folding a letter.) Now you have a stack 3 slabs high. (If you find it easier to cut 3 equal pieces, that's fine. Just stack up the 3 equal pieces.) Then carefully roll out the dough to ½ inch thick again. (This is going to help the layers puff up.)
• Cut out five biscuits with a 3 inch cutter. Try to handle the dough as little as possible, so that the butter stays cold but you will need to reshape and roll out the dough again to cut out 5 more biscuits.
• Put the biscuits about an inch apart on an ungreased baking sheet, then push a few blueberries into each biscuit.
• Bake for about 7 minutes, then take the biscuits out and generously brush with melted butter. Return them to the oven and bake for 3 more minutes or until golden.
• While the biscuits are baking, make the glaze. Stir together the powdered sugar, milk, and lemon juice until smooth.
• When you remove the biscuits from the oven, allow them to cool slightly and then drizzle with the glaze.
• These are best served warm!

BISQUICK TEA BISCUITS

Steps:

• Add milk to dry ingredients. Stir quickly with fork. Turn out on floured board, pat down flat and cut into desired shapes. Prick each with a fork and brush with milk, bake 10 to 12 minutes. Serve with fresh berries, jam or cream if desired.

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.