Orange Tea Biscuits Recipes

ORANGE TEA BISCUITS

Steps:

• In large bowl combine flour, sugar, salt, baking powder, baking soda, cream of tarter, orange rind and orange peel, stirring well.
• Cut in butter until crumbly.
• Mix buttermilk and orange juice together, stir to mix well and pour over flour mixture, combing quickly, dough will be soft.
• Turn out onto a lightly floured surface, knead gently 10 times and pat into 1/2" or 3/4 " thickness.
• Cut the dough with a 3" cookie round.
• Brush biscuits with milk.
• Dip sugar cube in orange juice and press into top of biscuit.
• Bake on greased cookie sheet at 450 degrees.
• for 13 - 15 minutes.

CRANBERRY ORANGE TEA BISCUITS

Steps:

• blend all dry ingredients. put oranges, water eggs and vanilla in a jar and shake to break up oranges. add dry ingredients. use ice cream scoop and drop on a cookie sheet. bake at 350F for 10-15 minute.

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.

PARTRIDGEBERRY ORANGE TEA BISCUITS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400 degrees. Drain mandarin oranges. Set juice aside to use later in recipe. Mash mandarin oranges. Set aside. Cream sugar and butter until smooth. Add vanilla and eggs. Mix until combined. Stir in reserved mandarin juice and mashed mandarin oranges. In separate bowl, whisk together the flour and baking powder. Gently mix into wet ingredients until just combined. Add partridgeberries and combine. DO NOT OVERMIX! On a floured surface, gently roll out dough to 1 inch thickness. Cut into shapes and place on parchment lined cookie sheet. Brush with egg wash. Cook at 400 degrees for 12 minutes, until brown on the bottom and cooked through. Serve with butter or just as is! Enjoy ? Makes 24 Biscuits.

ORANGE MARMALADE TEA BISCUITS

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking powder, and salt, mixing on medium speed for 20 seconds.
• Add the shortening and mix on low speed until you have a coarse meal, about 1 minute.
• With the mixer still running, add the egg replacer, then 1/2 cup of the marmalade, then the rice milk. Mix until the dough is just combined. It will still be crumbly.
• Sprinkle your work surface, a rolling pin, and your hands with a little gluten-free flour mix. Turn out the dough onto the floured board, pat into a disk, and gently roll out the dough to about 1/2 inch thick.
• Cut with a 2-inch floured biscuit cutter, gathering scraps and rerolling as necessary. Place 12 biscuits on each baking sheet. Top each with about 1 teaspoon of the remaining marmalade. Bake for 15 minutes, until the biscuits are lightly golden around the edges and the marmalade is bubbling. Let cool slightly before eating.