Rich Tea Biscuits
photo by CanadianSherry
- Ready In:
- 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.
Questions & Replies
Great recipe...just what I was looking for! The biscuits are light and fluffy on the inside with a slightly crispy exterior. My tips for success - handle the dough as little as possible. Do not knead the dough, instead fold it on to itself 5 or 6 times (this creates layers that you can clearly see in my photo). Never use a rolling pin...gently flatten dough with your finger tips. Lastly, when using your biscuit cutter, do not twist it back and forth. Simply push down and then pull up. This will allow your biscuits to raise higher.
i make this recipe all the time and make it into cinnamon rolls by rolling it out spreading BUTTER on the dough adding a brown sugar cinnamon mixture over the butter roll up cut and bake exactly as the original recipe says .. cool then add a glaze.. so yummy there are never any left overs for the next day... i made them for my 4 year old nephew he ate 4 of them for his breakfast.... psst dont tell my sister ... also sometimes add shredded texmex cheese when making to have with chili
Theses are great been making for years ... Have made without Cream of tartar and subbed Baking soda in place of... After i combine my dry and cut in my butter I place bowl in freezer while the oven heats at least 15 min... Remove from freezer add milk and go from there... I also pat mine out and fold pat out and fold... Makes nice layers...do that 5 times then pat out and cut straight down no twisting... brush with milk and bake... Don't let them get too dark just a bit golden brown ... too brown they harden...12- 13 minutes ... If you use buttermilk cut back on Baking Powder to 2 tsp...this recipe will not disappoint have been making since the 80's ....
I have had this recipe for years and I lost my Jean Pare cookbook it came from (Muffins and more, in case you're interested) and I decided to look it up online to see if I could find it again. I thank the invention of Google search just to be able to have this recipe again. My mother in law says they are better than those her mother made and she LOVED those. The trick here is very simple, do not touch the dough unless absolutely necessary. This means use a large fork to mix your milk in the flour mixture then turn this on a floured surface and knead only a couple of time then flatten to desired thickness then cut. I swear you will have the fluffiest Biscuits ever. I usually add herbs to butter then baste the tops before cooking. Enjoy!!!
I’ve been using this recipe for years. I had someone request it by email so I came here. I have always used 1 cup milk without any issues. I have also substituted buttermilk for regular. If you do use buttermilk, cut your baking powder back to 2 tsp and add 1/2 tsp baking soda. One person commented her biscuits never rise. The experts say don’t twist what ever you're cutting the dough with. Press straight down and lift up if you want big fluffy biscuits. This is what I do and works every time.
RECIPE SUBMITTED BY
I am a busy single mom of 5 growing boys!! My children's ages are 21,18,14,12 and 10 1/2. In my spare time,when I have any, I try to walk 3 miles a day.I like to read Woman's World and inspirational books and if I didn't have 5 beautiful boys to care for, I would probably be doing missionary work. I live in the beautiful Okanagan Valley in British Columbia and I swear we must be living in Heaven on earth!!!I would love to travel if I had the resources and time with Brazil and South America being on the top of my list of places to see.