Yummy Raisin Tea Biscuits No Sugar Added Recipes

YUMMY RAISIN TEA BISCUITS - NO SUGAR ADDED

Steps:

• Pre-heat oven to 450*.
• Soak raisins in hot water so they are moist for baking.
• Mix first five ingredients, cut in butter until it is pea sized.
• Add milk, stir to combine (don't over mix), dough will come together when kneaded.
• Drain raisins and stir until combined.
• Turn onto lightly floured surface, knead 8-10 times.
• Roll to 3/4" thickness, cut with biscuit cutter. 2" cutter makes 15 biscuits.
• Brush with milk and sprinkle with splenda (or sugar).
• Bake on ungreased cookie sheet for 12-15 minutes.

RAISIN BISCUITS

Steps:

• Preheat oven to 450F and lightly grease a baking pan.
• Sift dry ingredients together.
• Cut shortening into flour mixture.
• Beat eggs and add to milk; stir into flour mixture.
• Add raisins.
• Turn onto a well-floured board and knead lightly until smooth, using more flour if necessary.
• Gently pat out 1/2" thick.
• Cut with small biscuit cutter and bake for 15 minutes or until golden.
• Serve hot.

RAISIN TEA BISCUITS

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.

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.

SCONES / TEA BISCUITS (CANADIAN LIVING)

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.