Rich Tea Biscuits
by Lauren Barrows
Country: Canada
Prep./cook time: 30 minutes
Ingredients:
-
2 cups flour
-
2 to 4 tablespoons sugar
-
1 teaspoon salt
-
4 teaspoons baking powder
-
1/2 teaspoon cream of tartar (optional)
-
1/2 teaspoon nutmeg (optional)
-
1/2 teaspoon cinnamon (optional)
-
1/2 cup unsalted butter or 1/2 cup margarine
-
1 cup cold milk
![](https://www.ulethbridge.ca/sites/default/files/resize/2021/02/untitled_design_10_0-533x400.jpg)
Steps:
- Put the first 4 ingredients in a bowl (flour, sugar, salt, baking powder).
- Add optional ingredients if using.
- Stir thoroughly.
- Cut in butter until crumbly.
- Pour in milk.
- Stir quickly to combine.
- Dough should be soft.
- Turn out on lightly floured surface.
- Knead gently 8-10 times.
- Roll or pat 1/2 to 3/4 inch thick.
- Cut with small round cookie cutter or drinking glass.
- Place on greased cookie sheet close together for soft sides or apart for crisp sides.
- Bake in 450 degrees oven for 12 to 15 minutes.
- Brushing biscuits with milk before baking will produce a pretty brown top.
Tips/Tricks:
Try adding other flavours to the basic recipe such as cheese, raisins, nuts, or other spices. Pushing straight down and pulling straight up with the cookie cutter (don't turn it!) will help the biscuits rise higher in the oven. Remember to preheat your oven to 450 degrees before putting the biscuits in the oven to bake.
Why this recipe?
![](https://www.ulethbridge.ca/sites/default/files/styles/quote_image_square/public/2021/02/untitled_design_11.jpg?itok=SgsdUDpb)
This is a recipe I often make for my family and was made by my father when I was a child. It is not quite a British scone and not quite an American biscuit. It is somewhere in between and can be sweet or savory depending on the amount of sugar used. I like to eat these biscuits for breakfast.
Lauren Barrows, Manager, ELI - uLethbridge