Recipe: Tea Biscuits/Sour Cream Tea Biscuits/Magic Tea Biscuits

TEA BISCUITS

2cups all purpose flour
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk

Heat oven to 450F. Measure flour, baking powder and salt into bowl. Cut in
shortening thoroughly, until mixture looks like meal. Stir in almost all the
milk. If dough is not pliable, add just enough milk to make a soft, puffy,
easy-to-roll dough. (Too much milk makes dough sticky, not enough makes
biscuits dry.)

Round up dough on lightly floured cloth-covered board. Knead lightly 20 to 25
times, about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit
cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes or until
golden brown.

Makes about 16 1 3/4" biscuits.
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SOUR CREAM TEA BISCUITS

1 3/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (Butter Flavored) Crisco
1/2 cup dairy sour cream
1/2 cup raisins (light)

Blend together flour, baking powder, baking soda, sugar and salt. Cut in Crisco with a
pastry blender or 2 knives until it looks like coarse meal.
Blend in sour cream and raisins. Turn out onto a lightly floured board and knead with your
fingertips for at least one minute. Divide dough in half- shape each half into a round about
2 inches deep. Cut into medium size biscuits - bake 10 minutes at 450 degrees; 1 dozen
yield.
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TEA BISCUITS

4 1/3 c all purpose flour
1/2 c sugar
5 ts baking powder
3/4 c lard
1/2 ts baking powder
2/3 c milk
1/2 ts salt
1 1/2 c buttermilk

Mix flour, baking powder, baking soda, salt and sugar. Cut in lard till crumbly. Kneed a
little and roll to 3/4"
thickness on floured board. But out
rounds (approximately 2 1/2" diameter) and bake at 425 F for 10 minutes or a little more,
then 375 F for another
five minutes or a little m ore until
golden brown. Makes 24 biscuits which can be frozen and defrosted in a microwave.

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MAGIC TEA BISCUITS

1/2 cup all purpose flour
4 tsp. MAGIC Baking Powder
1/2 tsp. salt
1/4 cup shortening
2/3 cup milk
Stir together flour, MAGIC Baking Powder and salt. Cut in shortening. Stir in milk to
make soft dough. Knead 10 times on lightly floured surface. Roll or pat dough to 3/4-inch
(2 cm) thick. Cut with floured 1-3/4 inch (4 cm) cookie cutter. Arrange on baking sheets,
close together for soft biscuits or well-separated for crusty biscuits. Bake t 450 (230 C)
for 8 to 10 minutes.