Homemade Tea Biscuits From Scratch Recipes

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.

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.

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.

BASIC TEA BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Combine dry ingredients.
• Cut in shortening with two knives or a pastry blender until mixture resembles coarse cornmeal.
• Make a well in the centre and add liquid all at once. Stir vigorously until dough comes freely from the sides of the bowl.
• Turn dough onto a lightly floured board and roll or pat to 1/2-inch thick.
• Cut out 2-inch biscuits with a floured water glass or biscuit cutter.
• Place on an ungreased baking sheet. Bake for 12 to 15 minutes, until tops are golden brown.
• Serve immediately with butter, jam or honey.
• Variations: Cheese Tea Biscuits Use only 3/4 tsp salt and 1/4 cup shortening.
• Add 3/4 cup shredded cheese (yellow or marble) to dry ingredients.
• Buttermilk Tea Biscuits Use only 2 tsp baking powder Add 1/2 tsp baking soda Replace milk with 1 cup buttermilk or sour milk.
• Raisin or Nut Tea Biscuits Add to dry ingredients 1/4 cup sugar; and 3/4 cup seedless raisins or chopped nuts Use only 7/8 cup milk Whole Wheat Tea Biscuits Replace 1 cup of white flour with 1 cup whole wheat flour.

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.

FLUFFY TEA BISCUITS

Steps:

• Put flour, baking powder and salt in a bowl.
• cut in the margarine.
• Pour in the 7 up all at once and stir with a fork until moist.
• Knead 8--10 times.
• Roll the biscuit dough 3/4 of a inch, rest a few minutes.
• cut out biscuits and place on a cookie sheet.
• brush top with butter bake at425 for 12 minutes.