CANADIAN TEA BISCUITS
A delicious recipe with a mingling of melt-in-your-mouth flavor!
Provided by Allie K
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 34.5 g, Cholesterol 13.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 5.4 g, Sodium 707.4 mg, Sugar 2.1 g
RAISIN TEA BISCUITS
Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options.
Provided by What's for dinner, mom?
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 55 g, Cholesterol 68.7 mg, Fat 19 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 11.6 g, Sodium 474.3 mg, Sugar 13.5 g
NANNY'S NEWFOUNDLAND TEA BISCUITS
My nanny used to make these tea biscuits all the time. One of my favorite memories of visiting Newfoundland is standing at the kitchen table as she made these and gave us a little bit of the raw dough to taste. They're light and delicious! Serve hot with butter and jam.
Provided by carynliles
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 23.2 g, Cholesterol 34.2 mg, Fat 4.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 142.5 mg, Sugar 6.5 g
RICH TEA BISCUITS
Found this recipe in Jean Pare's "Company's Coming" cookbook. I've made baking powder biscuits before, but not with cream of tarter in the recipe.
Provided by Boyz 5
Categories Breads
Time 30m
Yield 10 biscuits
Number Of Ingredients 7
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.
Nutrition Facts : Calories 199.1, Fat 10.3, SaturatedFat 6.4, Cholesterol 27.8, Sodium 471.4, Carbohydrate 23.3, Fiber 0.7, Sugar 2.6, Protein 3.5
FLUFFY TEA BISCUITS
Make and share this Fluffy tea biscuits recipe from Food.com.
Provided by DotM7037
Categories Breads
Time 22m
Yield 12-18 biscuits, 2-4 serving(s)
Number Of Ingredients 5
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.
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.
BASIC TEA BISCUITS
Make and share this Basic Tea Biscuits recipe from Food.com.
Provided by Frank Butcher
Categories Breads
Time 30m
Yield 15-18 biscuits
Number Of Ingredients 5
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.
Nutrition Facts : Calories 111.9, Fat 5.3, SaturatedFat 1.5, Cholesterol 2.3, Sodium 260.2, Carbohydrate 13.8, Fiber 0.5, Sugar 0.1, Protein 2.3
5-INGREDIENT TEA BISCUITS
Make and share this 5-Ingredient Tea Biscuits recipe from Food.com.
Provided by Derf2440
Categories Breads
Time 25m
Yield 15-18 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 101.9, Fat 4.2, SaturatedFat 1.2, Cholesterol 2.3, Sodium 260.2, Carbohydrate 13.8, Fiber 0.5, Sugar 0.1, Protein 2.3
SCONES / TEA BISCUITS (CANADIAN LIVING)
Make and share this Scones / Tea Biscuits (Canadian Living) recipe from Food.com.
Provided by Katzen
Categories Scones
Time 30m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
- Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
- Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
- Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.
Nutrition Facts : Calories 175.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 320.4, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.7
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