Afternoon Tea Biscuits
Tea Biscuits recipe
Yield
12 servingsPrep
10 minCook
12 minReady
25 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
vegetable shortening
up to 5 tb |
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
vegetable shortening
up to 5 tb |
|
| 158 | ml |
milk
|
|
Directions
Pre-Heat oven to 450F.
Combine flour, baking powder and salt in bowl.
Cut in Crisco until mixture resembles small peas.
Add Milk and stir together until mixture comes away from sides of bowl.
Put on a floured surface and knead for a few seconds.
Pat dough out to thickness of about ¾ inch, cut dough using 2 or 2¼ inch round cutter.
Bake until golden brown about 12 minutes.
Serve warm with jam, butter and tea if desired.
