Tea Biscuits
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 238.4
- Total Fat: 12.0 g
- Cholesterol: 25.4 mg
- Sodium: 441.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 0.8 g
- Protein: 4.3 g
View full nutritional breakdown of Tea Biscuits calories by ingredient
Introduction
This is my Mom's tea biscuit recipe, and it is simply delicious! So easy to make, and very satisfying! This is my Mom's tea biscuit recipe, and it is simply delicious! So easy to make, and very satisfying!Number of Servings: 36
Ingredients
-
8 cups all purpose flour
1 cup white sugar
1/2 cup baking powder
1 tbsp salt
2 tsp cream of tartar
1 cup margarine
1 cup vegetable shortening
3 cups of milk
4 large eggs
Directions
1. Sift flour, sugar, salt, powder and tartar together in a large bowl.
2. Using a pastry cutter, cut margarine and shortening into the flour mixture until it resembles course crumbs. Make a well in the center of the mixture.
3. Mix milk and eggs together, then pour into the well. Using your pastry cutter, mix ingredients together just until combined.
4. Pour dough onto a floured surface and knead 8-10 times. Do not over mix!
5. Separate dough into 3 or 4 sections, and proceed to roll dough out to about 1/2" thickness, and cut. I use a ramekin to get nice big tea biscuits.
6. Arrange biscuits on cookie sheets lined with parchment paper. They can be clustered and touch and come out with soft edges, or spaced apart or crispier edges.
7. Place in a preheated (425 degrees) oven and bake for 10-12 minutes or until golden brown.
Notes:
1. This recipe is scaled to make A LOT of tea biscuits. I use it for work. It is easy to scale the recipe back, though they freeze well too!
2. Many variations can be made to these. I often put cheese and herbs in them, and sprinkle cheese on top. You can also make more breakfasty ones with raisins, and butter the tops when the come out and sprinkle cinnamon sugar on them. The possibilities are endless!
Serving Size: Makes 36 large tea biscuits
Number of Servings: 36
Recipe submitted by SparkPeople user LYNOLEUM.
2. Using a pastry cutter, cut margarine and shortening into the flour mixture until it resembles course crumbs. Make a well in the center of the mixture.
3. Mix milk and eggs together, then pour into the well. Using your pastry cutter, mix ingredients together just until combined.
4. Pour dough onto a floured surface and knead 8-10 times. Do not over mix!
5. Separate dough into 3 or 4 sections, and proceed to roll dough out to about 1/2" thickness, and cut. I use a ramekin to get nice big tea biscuits.
6. Arrange biscuits on cookie sheets lined with parchment paper. They can be clustered and touch and come out with soft edges, or spaced apart or crispier edges.
7. Place in a preheated (425 degrees) oven and bake for 10-12 minutes or until golden brown.
Notes:
1. This recipe is scaled to make A LOT of tea biscuits. I use it for work. It is easy to scale the recipe back, though they freeze well too!
2. Many variations can be made to these. I often put cheese and herbs in them, and sprinkle cheese on top. You can also make more breakfasty ones with raisins, and butter the tops when the come out and sprinkle cinnamon sugar on them. The possibilities are endless!
Serving Size: Makes 36 large tea biscuits
Number of Servings: 36
Recipe submitted by SparkPeople user LYNOLEUM.