A quick tea time treat.  Serve warm, buttered, and with jam or honey.

Tea Biscuits

all-purpose flour

baking powder

salt

shortening

milk

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.


GREAT!!!  The taste and texture were quite wonderful.  I left the butter in slightly larger pieces, which I think adds to flakiness, and I got eleven 3-inch biscuits out of this recipe.  The first person who tried them said they were much better than his wife's, and he asked for the recipe!  I've tried several other popular biscuit recipes from this site, and I like this one the best.

I lost my grandmother's recipe for tea biscuits and now that she's gone I thought I'd never have them again.  This comes pretty close!  I'm used to English tea biscuits that are sweeter or more like scones so here's my modifications: I used 1/2 c. of butter instead of shortening, added 1/2 c. of sugar, 1/2 c. of raisns, and 1/4 tsp. of active dry yeast. I didn't knead the dough or cut it. I just dropped it onto the cookie sheet by tablespoons.  They baked up nice and brown.  If you add the raisins just butter them, if not just add butter and jelly and serve with tea!  

YUMMY!!! Wonderful -used butter flavored crisco and turned out perfect. Should have made them bigger so it would look like I only ate 2 when I really ate 4.

This recipe really is quick and easy. I just made these biscuits for the second time this week and added approx. 2 cups of grated marble cheese before adding the milk. They turned out great. Next time I plan on sprinkling some extra cheese on top before popping them in the oven for an even cheesier taste.

These are very nice biscuits and the dough isn't a horrible mess to work with. I often think bread recipes don't call for enough salt so I added a little more salt. I don't recommend doing that. These are salty enough with the called for amount.

These biscuits were GREAT, especially drizzled with organic agave!  Per reviewers' suggestions I used 1/4c. butter and 1/4c. shortening.  Also cut back on the salt.  A great reviewers' suggestion I tried was to use saran wrap on a dampened countertop to roll the dough out on.  This really cut down on the flour mess. Will not buy store bought biscuits again.

These were very good best when fresh out of the oven. I made 8 larger biscuits and didn't roll out the dough but patted it down with my fingertips. Followed the recipe exactly and they were done in 12 minutes. Defintily don't over-bake these are they'll be too dry. We ate these with soft butter and strawberries preserves but I think that honey would be devine! They were a bit flaky on the outside and very tender on the inside. A bit bland alone but a very good base for something sweet on top. I also bet they'd be good with sausage gravy.

These tea biscuits are fluffy cripsy buttery flavourful melt in your mouth... In other words absolute perfection! Plus they're magnificent no matter how you go about preparing them: By following the recipe exactly as it's written by baking them as drop biscuts as opposed to rolled biscuits by adding in chopped up onion grated cheese and garlic powder or even adding a couple tablespoons of sugar and a half cup or so of raisins! Bottom line: If you're scouring AllRecipes.Com for the perfect tea biscuit recipe then I suggest you call off the search this instant --- Because you've already found what you're looking for!

WAY WAY WAY TOO MUCH BAKING POWDER!! They were completely inedible, and I followed the recipe exactly.

Watch how to make this quick tea time treat.

tea biscuits

Servings: 20

Cost: $1.13 /serving

Author : Debbie

Ingredients

Instructions

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