Rich Tea Biscuits
(Thanks to Maighread Axe and the McCormack family for the awesome recipe)
- 2 cups or more to make well kneaded dough
- Flour (I've used spelt, rye, whole wheat, or all purpose--or combination)
- 2 Tbsp granulated sugar (OPTIONAL)
- 1 tsp salt
- 4 tsp baking powder
- 1/2 tsp Cream of Tartar
- 1/2 cupButter - cold
- 1 cup cold milk
- 1 cup
- Raisins (or blueberries)
Preheat and Mix Ingredients
- Preheat oven to 450 degrees F.
- Put first five ingredients into bowl. Stir thoroughly.
- Cut in butter until crumbly.
- Add raisins or blueberries and stir.
- Pour in milk. Stir quickly to combine. Dough should be soft.
Knead and Form Biscuits
- Turn out on lightly floured surface. Knead gently 8-10 times.
- Roll or pat 1/2 to 3/4 inch (2 cm) thick or half the thickness you want the baked product to be.
- Cut into biscuits.
- Place on greased (or floured) cookie sheet, close together for soft sides or apart for crisp sides.
- Bake in 450 degree F oven for 12-15 minutes. Brushing biscuits with milk before baking will produce a pretty brown top. Makes 10.
Reduce baking powder to 2 tsp, add 1/2 tsp baking soda. Replace milk with buttermilk (or soured milk or kefir).