Grandma’s Tea Biscuits

I got an email from the lovely folks over at FoodBuzz about a great blog project that is going on over at Make Time For Change. For each blog post that features a kid friendly recipe from a featured publisher Foodbuzz and Frigidaire will donate $50 to Save The Children. They are on the hunt for kid friendly recipes and it got me thinking. What is the first thing I remember baking? Well, my grandmother was my baking inspiration and teacher from a very young age, but I never asked for cookies, cakes or pies. I always asked for tea biscuits. She would make these little gems en masse and I was her helper from a very young age. Even cutting out the biscuits with a juice glass was fun for me as a kid, never mind learning to handle dough and make a sticky mess!

My grandmother (far left) always had company dropping in unannounced for tea. Above is my aunt (by love, far right, her photo so she gets all the credit) and my grandparents. When you had tea at my grandparent’s house, you always were served tea biscuits, scottish scones and maybe something sweet, but not always. Well, okay, there was generally pie around, who am I kidding? Tea biscuits were my favourite and my grandma kept them in a large glass jar in the bottom cabinet which was easy for little fingers to reach. However, if the stock was getting low, she would have me help her whip up a new batch.

I started making her tea biscuits at a very young age and this is a recipe that any kid can help with. Always best when served with homemade jam (blueberry pictured) but I honestly prefer them with a pat of margarine. I’ve tried to veganize these but I haven’t been fully successful as of yet. I’ll keep trying but until then here is her original recipe. I don’t remember these ever being in the freezer.

Grandma’s Tea Biscuits

4 cups flour
8 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
2/3 cup shortening
2 eggs

Mix the flour, baking powder, salt and sugar well. Rub in the shortening with your fingers or a pastry cutter. Add the 2 eggs and enough milk to  make a soft dough. Roll out 1/2″ thick and cook in a rather hot oven (about 450) for 12-13 minutes. Makes a lot but they freeze good.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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