Let's Make Tea Biscuits

 Who doesn't like a tea biscuit with a warm bowl of soup or a quick snack with molasses poured all over it. Maybe a side of baked beans to go with that? I remember making tea biscuits for visitors to accompany a lobster boil. It was perfect. We also made a huge batch of apple jelly from apples we brought home from an outing, and decided it was perfect thing to put it on a warm tea bisucit. There was what seemed to be an abondoned farm house down the road from where we lived in a town called Geary, 44 years ago. I was about 5 1/2 months pregnant with our first child. David and I hiked over to the apple tree mid September in that farmyard and filled a book bag with beautiful red apples. I know what ends up in book bags kids. Stollen contraband for one, hehe!! If you are in the mood for memories here is the "Tea Biscuit' sure to bring a few memories of your own. 

Tea Biscuits Recipe:  Preheat 425F/218C

There are two recipes here. One for cups and one for grams.

All purpose Flour                                500 g                           3 cups

Sugar                                                   50 gm                          3 tbsp

Salt                                                       7 gm                            1 tsp

Baking Powder                                   20 gm                          3 tsp

Butter  (cold)                                       200 gm                        ¾ cup

Large egg                                            1 may omit                   1 may omit

Milk                                                     250 mls                       250 mls

Whisk all dry ingredients together.

Cut cold butter into cubes and rub in to flour mixture or use pastry cutter. One other method is to have frozen butter and use a grater to grate butter in to flour mix.

Mix milk and egg together so egg is well incorporated.

Make a well and pour wet into dry. Fold in dry just to combined. Gently knead the dough about 6-7 times then roll out dough to approximately ¾ inch thick.

Use a round cutter and press straight down so biscuit pops straight up in the oven.

Place biscuits on a parchment lined baking sheet. Brush tops with milk.

Bake 425 for about 14 minutes turning pan at the 7 minute mark to ensure even baking. They are done when the top has a nice light brown colour. Cool, serve and enjoy.

It is easy to add herbs, cheese, ham, raisins to these biscuits. They also could be made with shortening. You can also make an eggless biscuit by reducing the amount of flour by 40 grams and omitting the egg.

Dog Wisdom-Some days I like to just lay around and that is ok.