Ever since I made the strawberry shortcake recipe I’ve been wanting tea biscuits. I broke down today and made some. They were pretty good and easy to veganize. I Â make mine big, so no way I’d ever get 18 to 20! Â think I might prefer margarine cut in to shortening though.
Traditional Tea Biscuits
pg 29 The Laura Secord Canadian Cookbook
The baked scones of the Scots and the baking powder biscuits of our American neighbours appear as tea biscuits on our menus. Knead the dough gently to give the flaky layers that become visible when the biscuits are halved for spreading with butter and jelly. ‘Crusty-sided’ biscuit devotees separate the little rounds on the baking sheet and ‘soft siders’ know to snuggle them up closely before baking.
Preheat oven to 450Ëš F.
Sift of blend together:
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
With a pastry blender or two knives, cut in until crumbly:
1/2 cup shortening
1 cup milk (almond milk)
Mix lightly with a fork to make a soft, slightly sticky dough.
TUrn dough out on a lightly floured surface and knead gently 8 to 10 times.
Roll out or pat 1/2 inch thick. Cut with a floured 1 3/4 inch cutter.
Bake on ungreased baking sheet in 450Ëš oven for 12 to 15 minutes, or until golden brown.
Serve hot or cold, with butter and jam.
Makes 18 to 20 biscuits