Tea Biscuits Food

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.

EASY CHEESE TEA BISCUITS

Steps:

• Whisk the flour, baking powder, and salt together in a mixing bowl.
• Add the butter and use a pastry blender or fork to combine it with the flour until the mixture is coarse and sandy.
• Use your fingers to rub in any remaining larger lumps of butter. Place the bowl of flour in the freezer for 30 minutes.
• Preheat the oven to 450ºF (230ºC).
• Line a baking sheet with parchment paper and have a 2½ inch (6 mm) round biscuit cutter ready.
• Remove the flour mixture from the freezer and add the grated cheese.
• Stir everything together with a fork to combine.
• Use the fork to make a well in the middle of the flour-cheese mixture.
• Pour in the milk.
• Stir everything together with the fork until no dry bits of flour remain on the bottom of the bowl.
• Turn the dough out onto a floured work surface.
• Sprinkle a little flour on top of the dough. Working quickly so the butter doesn't warm up, pat the dough out to a thickness of 1 inch (2½ mm) with your hands. Add a little more flour if the dough is sticking.
• Cut the dough into as many round biscuits as you can (probably about seven). Gather the leftover scraps and quickly pat the dough out again. Cut more biscuits. Repeat this process until all of the dough is gone. Depending on how thick you've patted the dough, you should end up with 10 to 12 biscuits.
• Place the biscuits on the prepared baking sheet and brush the top of each with milk.
• Bake the biscuits for 15 to 17 minutes, or until golden.
• Remove them from the oven and let the pan cool on a wire rack for 10 minutes before serving.

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.

SCONES / TEA BISCUITS (CANADIAN LIVING)

Steps:

• Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
• In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
• Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
• Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
• Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

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.

CANADIAN TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

TEA BISCUITS

Steps:

• Combine dry ingredients.
• Cut in the shortening until mixture is like coarse oatmeal.
• Stir in 3/4 cup milk, then add 1 or 2 tablespoons more milk to form a soft dough.
• Knead a few strokes on a lightly floured board.
• Do not overwork dough.
• Roll to about 1/2 inch thick.
• Cut with a floured biscuit cutter.
• Bake on a lightly greased cookie sheet at 425°F for about 10 minutes or until lightly browned.

NANNY'S NEWFOUNDLAND TEA BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.
• Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.
• Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 10 minutes.

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.

GOOD OLD FASHIONED BUTTERMILK BAKING POWDER TEA BISCUITS

Steps:

• Pre-heat oven to 450 F
• Place first three ingredients into a food processor with the steel blade
• Add frozen butter in even chunks
• Process three to four times, quickly, until the fat looks like flat oatmeal or, the butter is about the size of peas
• Incorporate the liquid gently, until mixture just comes together; do not overwork this dough, or the biscuits will be tough
• Roll dough between parchment paper about 2 inches thick; cut into desired shapes
• Bake at 450 F for 12 to15 minutes until golden on the bottom and lightly golden on the top

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.

BASIC PLAIN TEA BISCUIT

Steps:

• Preheat oven to 400'F. Knead the dough till there are no visible lumps. I cheat and put all ingredients in bread maker. Roll dough on a flat surface until about 1/2 inch thick. Cut into 1 1/2in blocks and put on cookie sheet. Bake between 10-15 mins. It bakes hot N fast and rises. Roll out thicker if you like, but no more than an inch.

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.