Grandma's Famous Tea Biscuits
By Marshall
Grandma used to bake these tea biscuits and serve them up fresh and hot with a nice home made stew for supper. They are absolutely to die for with some butter on top and make a yummy treat with jam!
- Difficult
- 20 mins
- 15 mins
- Average budget
Ingredients
- 2 cups white flour
- 4 tsp baking powder
- 1 tsp salt
- 1/4 cup shortening
- 1 cup milk
Preparation
Step 1
Preheat oven to 450 degrees.
Mix together flour, baking powder and salt.
Cut in shortening with two knives or a pastry cutter until mixture is the consistency of course corn meal.
Step 2
Make a well in the center of the mixture and add the milk slowly.
Step 3
Stir the dough rather vigorously until it comes free from the sides of the bowl.
Step 4
Turn the dough onto a lightly floured surface and knead lightly for a few minutes.
Step 5
Roll dough out to desired thickness (about 1/2 inch thickness)
Step 6
Cut dough out with a 2 inch floured biscuit cutter (or you can use a floured glass if you don't have a biscuit cutter.
Step 7
Place biscuits on an un-greased baking sheet and bake for 12-15 minutes.
Recipe yields 15-18 tea biscuits
Step 8
Variation: before placing in the oven you can also add some cooked ham or cooked bacon on top of the biscuits.
Grandma says: "The secret for good tea biscuits is in the dough. It should be soft but not sticky. A little kneading ensures not only the quality of the biscuits but assures tall, plump and tender biscuit but knead with a gentle touch as too much kneading will result in tough biscuits.
Perfect tea biscuits should be golden brown with a fairly smooth, level top. They should be slightly moist, tender, light and flaky.
It's best to serve them warm from the oven as they are never so good but you can also heat them in the microwave for about 10-15 seconds later on.