NUTTY TEA BISCUITS

2 c. all-purpose flour
1 tbsp. + 1 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1/4 c. shortening
1/3 c. chopped pecans
1 egg, beaten
1/2-1/3 c. milk

Combine first 4 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in chopped pecans. Place egg in a 1-cup measure, adding milk to measure 3/4 cup. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll dough to 1/2" thickness; cut with a 2" biscuit cutter. Place on a lightly greased baking sheet. Bake at 400 degrees for 12 to 15 minutes or until golden brown. Yield: 1 1/2 dozen.

TEA BISCUITS - OLD FASHIONED

4 c. flour
2 tbsp. baking powder
3/4 c. sugar
1 c. milk
6 tbsp. margarine, room temp.
2 lg. eggs (reserve 1 tbsp. to paint tops)
1 tsp. salt
1 c. raisins

Mix dry ingredients. Work in oleo with hands. Add eggs and milk and knead about 10 times on floured board. Either cut out with 2 1/2 inch biscuit cutter or break off and shape into individual rolls. Do not let them touch on baking sheet. Grease cookie sheet. Paint tops with reserved egg. Bake in 350 degree oven for 15 to 20 minutes.

RUSSIAN TEA BISCUITS

4 1/2 c. unsifted flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. Domino sugar
1/2 c. oil
1/4 c. melted margarine
1/4 c. orange juice and 1 tsp. grated rind
4 eggs (use 3 eggs plus 1 yolk, save 1 white)
1 tsp. vanilla

FILLING:
Any kind of jam or preserves
1 to 1 1/2 c. nuts, chopped
1 1/2 to 2 c. raisins (Golden or
Sultana)

TOPPING:
1 tsp. cinnamon
1/4 c. sugar
1 egg white

Sift dry ingredients in bowl; make well in center and add oil, margarine, juice and rind, eggs and vanilla. Knead dough, refrigerate at least 2 hours. Cut dough into 4 parts. Roll on floured board. Spread with jam, then sprinkle with nuts and raisins. Roll as for jelly roll. Brush top with egg white; sprinkle with sugar mixture. Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Bake 25 minutes at 350 degrees. Remove from baking sheet and cool on rack.