Afternoon Ruby Tea Biscuits Recipes

AFTERNOON RUBY TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• Measure the sifted flour, baking powder, sugar, and salt and mix with fork in large mixing bowl.
• Cut in vegetable shortening until it looks like coarse bread crumbs.
• Add the milk and mix it into the flour with fork-but only until the mixture will form a soft ball.
• Place the ball of dough on a lightly floured surface and knead it 12 times.
• Rub some flour on rolling pin and roll the dough until it's about 1/4 inch thick.
• With a large biscuit cutter cut circles, very close together, in the dough. Use a straight downward motion and do not twist the cutter.
• With a spatula lift HALF of the circles, one at a time onto a cookie sheet and arrange them about 1 inch apart.
• With a small cutter cut a hole in the center of the rest of the circles to make rings and lift out the centers. Set the centers aside.
• Place the rings on top of the circles on the cookie sheet.
• Place a teaspoon of red jam or jelly in each ring.
• Bake biscuits for 12-15 minutes until golden.
• Immediately take bicsuits off cookie sheet with spatula.
• With centers bake into little biscuits.

ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
• Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
• Stir in the flour and mix well.
• Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
• Cut each glace cherry into quarters, for quarter for each melting moment.
• Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
• N.B. To help shape "ball" type biscuits, slightly dampen the hands.

CANADIAN TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

TEA BISCUITS

Steps:

• Combine dry ingredients.
• Cut in the shortening until mixture is like coarse oatmeal.
• Stir in 3/4 cup milk, then add 1 or 2 tablespoons more milk to form a soft dough.
• Knead a few strokes on a lightly floured board.
• Do not overwork dough.
• Roll to about 1/2 inch thick.
• Cut with a floured biscuit cutter.
• Bake on a lightly greased cookie sheet at 425°F for about 10 minutes or until lightly browned.

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.