Tea biscuits: favorite recipes, favorite foods

I don’t know about you, but I have a few cookbooks that have a single recipe that I love so much, I’ve kept the cookbook forever. This Five Roses flour cookbook is one of them.


I’m addicted – as you might remember – to biscuits. And these Tea Biscuits are amazing. Plus the book gives you some lovely information about exactly how tea biscuits should be made – which I didn’t know when I first made them. So I’m going to share those with you before I give you the recipe. This is directly from the book.

The Secret of Good Tea Biscuits is in the dough. It should be soft but not sticky. A little kneading improves not only the quality of biscuits but assures tall, plump and tender biscuits. A hot oven (450 F) is recommended.

Knead with a gentle touch as too much handling will produce a tough biscuit.

Perfect Tea Biscuits should be golden brown with a fairly smooth, level top. They should be slightly moist, tender, light and flaky.

Serve immediately after baking. Reheated biscuits are never as good but they may be wrapped in foil and heated in a hot oven (400 F) for 10 to 15 minutes.

2 cups Five Roses all-purpose flour
1/4 cup shortening
4 tsps. baking powder
1 tsp salt
1 cup milk

Mix together flour, baking powder and salt. Cut in shortening with 2 knives or a pastry blender, until mixture is the consistency of coarse cornmeal. Make a well in the center of these ingredients; add liquid slowly. When all the liquid has been added, stir dough rather vigorously until it comes freely from the side of the bowl. Turn dough onto lightly floured board and knead lightly for a FEW MINUTES. Roll or pat out to desired thickness – about 1/2 inch. Cut dough with 2-inch floured biscuit cutter (I use a glass with a sharp edge); place on ungreased baking sheet. Bake in a hot oven (450 F) for 12-15 minutes. Makes 15-18 biscuits.


I’m not a baker, but I can make these. So can you.

Oh, and by the way… Do you think these coupons are still good?





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