Tea Biscuit

10
Servings
10m
Prep Time
12-15m
Cook Time
22m
Ready In


"This was a Sunday tradition when the kids were still at home or if I'm visiting relatives they request me to make several batches. Quick to make, light and fluffy."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (64.9 g)
  • Calories 189.3
  • Total Fat - 10.7 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 27.1 mg
  • Sodium - 485.2 mg
  • Total Carbohydrate - 21.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.9 g
  • Protein - 4.1 g
  • Calcium - 174.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Mix first five ingredients in a bowl and stir thoroughly

Step 2

Cut in the butter with a pastry blender until the pieces are little pea size pieces covered with dry ingredients.

Step 3

Pour in milk and stir to combine. Dough should be soft.

Step 4

Turn out on a lightly floured surface and knead gently about 8 -10 times

Step 5

Pat dough to about 1/2 to 3/4 inch thick

Step 6

Cut with a round cookie cutter. Expertise say never twist the cutter when cutting. Use a light floured cookie cutter and press down and lift straight up.

Step 7

Place on a lightly greased cookie sheet and bake in a 450 degrees oven for approximately 12 -15 min.

Step 8

Depending on size of cutter you are using this yields about 10 biscuits

Step 9

Step 10

Note: if you are using buttermilk cut the baking powder back to 2 tsp and add 1/2 tsp of baking soda

Tips & Variations


  • Flour
  • Sugar
  • Salt
  • Baking powder
  • Butter
  • Cream of tater
  • Milk

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