Tea Biscuits

The secret of good tea biscuits is in the dough. It should be soft but not sticky. A little kneading improves not only the quality of biscuits but assures tall, plump and tender biscuits. A hot oven (450 F) is recommended. Knead with a gentle touch as too much handling will produce a tough biscuit.

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

Serve immediately after baking. Reheated biscuits are never as good but they may be wrapped in foil and heated in a hot over (400 F) 10 to 15 minutes.

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Ingredients

2 c flour
4 tsp baking powder
1 tsp salt
¼ cup shortening or margarine
1 cup milk

Instructions

Mix together dry ingredients. Cut in shortening (or margarine) with 2 knives or pastry blender, until mixture is the consistency of coarse cornmeal. Make a well in centre and add milk slowly.
When all the milk has been added, stir dough rather vigorously 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 ½ inch). Cut dough with 2 inch floured biscuit cutter; place on ungreased baking sheet.
Bake in in a hot oven (450 F) for 12 to 15 minutes. Makes 15 to 19 biscuits.

Notes

Variations:

Cheese – Decrease shortening to 3 tbsp and salt to ¾ tsp. Cut in ½ cup grated cheddar cheese with shortening.
Buttermilk – Decrease baking powder to 2 tsp, add ½ tsp baking soda. Substitute 1 c buttermilk (or sour milk) for milk.
Sweet Cream – Substitute milk with ½ c skim milk and ½ c whipping cream.
Fruit or Nuts – Add ¼ c sugar and decrease milk to ¾ c. Add ¾ c raisins, currants or nuts with milk.
Whole wheat – Use 1 c whole wheat flour and 1 c white flour.