Tea Biscuits Oatmeal Recipes

TEA BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
• Bake for 12 to 15 minutes. Serve warm.

CANADIAN TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

OATMEAL BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and milk just until moistened. , Turn onto a lightly floured surface. Roll out to 3/4-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until lightly browned. Serve warm.

TEA BISCUITS

Steps:

• Combine dry ingredients.
• Cut in the shortening until mixture is like coarse oatmeal.
• Stir in 3/4 cup milk, then add 1 or 2 tablespoons more milk to form a soft dough.
• Knead a few strokes on a lightly floured board.
• Do not overwork dough.
• Roll to about 1/2 inch thick.
• Cut with a floured biscuit cutter.
• Bake on a lightly greased cookie sheet at 425°F for about 10 minutes or until lightly browned.

TEA BISCUITS - OATMEAL

Steps:

• 1. In large bowl, whisk together flour, oatmeal, sugar, baking powder, cinnamon, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour milk over top and stir with fork to form soft, slightly sticky ragged dough. 2. Turn out dough onto lightly floured surface. With lightly floured hands, knead gently 10 times. Gently pat out into 1/2 inch thick round. Using 2 inch floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repeat dough; cut out more rounds, pressing remaing scraps into final biscuit. 3. Brush top of biscuits with egg(I omit this step). Bake in center of 425 degree oven for 15(orig 12-15) minutes or until golden. Let cool on pan or racks(make ahead: wrap individually in plastic wrap and freeze in airtight container up to 2 weeks; thaw and reheat in 350 degree oven for 10 minutes).

BUTTERMILK TEA BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix together flour, baking powder, baking soda and salt.
• Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
• Make a well in the centre and add buttermilk/sour milk slowly.
• When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl. (Note that the dough should be soft but not too sticky.).
• Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
• Roll or pat out to desired thickness (about 1/2"). Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
• Bake for 12 - 15 minutes or until nicely browned.