Daisy Tea Biscuits Recipes

EASY TEA BISCUITS

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.

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.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

TEA BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
• Bake for 12 to 15 minutes. Serve warm.

EASY CHEESE TEA BISCUITS

Steps:

• Whisk the flour, baking powder, and salt together in a mixing bowl.
• Add the butter and use a pastry blender or fork to combine it with the flour until the mixture is coarse and sandy.
• Use your fingers to rub in any remaining larger lumps of butter. Place the bowl of flour in the freezer for 30 minutes.
• Preheat the oven to 450ºF (230ºC).
• Line a baking sheet with parchment paper and have a 2½ inch (6 mm) round biscuit cutter ready.
• Remove the flour mixture from the freezer and add the grated cheese.
• Stir everything together with a fork to combine.
• Use the fork to make a well in the middle of the flour-cheese mixture.
• Pour in the milk.
• Stir everything together with the fork until no dry bits of flour remain on the bottom of the bowl.
• Turn the dough out onto a floured work surface.
• Sprinkle a little flour on top of the dough. Working quickly so the butter doesn't warm up, pat the dough out to a thickness of 1 inch (2½ mm) with your hands. Add a little more flour if the dough is sticking.
• Cut the dough into as many round biscuits as you can (probably about seven). Gather the leftover scraps and quickly pat the dough out again. Cut more biscuits. Repeat this process until all of the dough is gone. Depending on how thick you've patted the dough, you should end up with 10 to 12 biscuits.
• Place the biscuits on the prepared baking sheet and brush the top of each with milk.
• Bake the biscuits for 15 to 17 minutes, or until golden.
• Remove them from the oven and let the pan cool on a wire rack for 10 minutes before serving.

RICH TEA BISCUITS

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.

MEME'S TEA BISCUITS MADE EASY

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.

DASIK - KOREAN TEA COOKIES FOR LUNAR NEW YEAR

Steps:

• If your sesame seeds are not roasted, roast your sesame seeds in pan for 3-5 minutes on medium heat. Stirring often so they don't burn.
• Melt sugar and water in a pot on medium heat. Once sugar is all melted, add honey and rice syrup. Raise heat to medium high and stir often and bring to boil. Turn off heat and let it cool. Do not over cook
• Finely grind sesame seeds in a blender. The longer you blend, the finer it will be.
• In a bowl, add the sesame seed powder and sprinkle sea salt on top.
• Add 1 Tbs + 1 tsp of the honey syrup to 1/2 cup sesame seed powder and mix well. It should become pretty lumpy and hold shape when you form it in your hand. Similar to play-doh consistency.
• Take a little bit of the dough and roll into a ball. Raise the mold by inserting the bar so the dough can be pressed into the mold.
• Press the ball into each mold and make sure it is filled to the top to be flush with the frame.
• Once the molds are filled, take out the spacer and push the upper frame down.
• The cookies will now stick out (protrude) from the mold and you can gently remove each cookie.