EASY TEA BISCUITS
Came from a news paper. It's super easy. They can be very crumbly b/c there is no egg to hold them together. You can mix in shredded cheese, or cinnamon and brown sugar, etc. to make them your own.
Provided by Chefaiath
Categories Breads
Time 20m
Yield 6-10 biscuits
Number Of Ingredients 5
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.
MEME'S TEA BISCUITS MADE EASY
My grandmother made these delicious Tea Biscuits at least twice a week. Although Wal Mart sells a frozen tea biscuit which is very similar in taste, Meme's Tea Biscuits are better. On a 1 to 10 scale, Mary B's Tea Biscuits rank an 8 and Meme's rank a 10. I admit Mary B's are very handy to use, but some people still prefer...
Provided by Kay Skipper
Categories Biscuits
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven @ 425 Sift first 4 ingredients together making sure to mix all thoroughly.
- 2. Add your Crisco shortening, blending into flour mixture very well.
- 3. Add buttermilk, slowly while blending well; kneed in bowl for a few minutes minutes.
- 4. Sprinkle work area and rolling pin with flour,roll and cut your dough to make tea biscuits using a cookie or biscuit cutter.
- 5. Apply Baker's Joy to cookie sheet; place tea biscuits on cookie sheet approximately 1/2 inch apart.
- 6. Bake 10 to 12 minutes or til light golden brown. (Don't be intimidated by this recipe. You can make these if you really aren't a bread baker.)
- 7. *NOTE* This recipe makes many tea biscuits (they should be about the same size as Mary B's) Also, they are very delicious the next day cut open, buttered and then toasted. Offer them with apple jelly or your favorite jelly. Your family will be so impressed with your very own homemade tea biscuits and you will too.
MEME'S BISCUITS
Meme most often made rolled biscuits. For large biscuits, she had a special aluminum cutter with a small wooden handle that fit in the palm of her hand. She cut out small biscuits with an empty apple juice can open at both ends. Some purists use lard instead of butter. Although I like biscuits made with lard and understand the tradition and history, Meme and Mama had started using butter by the time I was born. The perfect biscuit should be golden brown and slightly crisp on the outside, with a light, airy interior. For a flaky, tender biscuit, don't overwork the dough: gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuit's ideal textures inside and out.
Yield makes about 9 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 500°F. In a bowl, combine the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk, and gently mix until just combined.
- Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you, then fold it back over itself. Give the dough a small turn and repeat 8 or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 2 1/4-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
- Place the biscuits on an ungreased baking sheet or in an 8- by 2-inch round cake pan. If the biscuits are baked close together the sides will be moist. If the biscuits are baked further apart, the sides will be crisp.
- Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Serve warm.
- If I don't feel like rolling out biscuits, or just want a different texture, I tweak the recipe by adding more buttermilk to the dough and make drop biscuits: use 3 cups of flour-2 for the dough and 1 cup placed in a bowl to shape the dough into biscuits. Increase the buttermilk to 2 cups. The dough will be very wet and resemble cottage cheese. To form the biscuits into balls, scoop up some dough with a large ice cream scoop; place the dough balls in the bowl with the 1 cup of flour. Working one at a time, roll the balls to coat in flour, then set in an ungreased 8- by 2-inch round cake pan. The baking time will be the same as for cut biscuits.
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