Tea Biscuits I

Tea Biscuits I Recipe - Ingredients: Bread Flour, Cornstarch, Baking Powder, Salt, Mazola, Milk, Karo

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Tea biscuits are a classic treat that are perfect for enjoying with a cup of tea or coffee. These light and fluffy biscuits are easy to make and are sure to be a hit with your family and friends.

History

Tea biscuits have been a popular treat for centuries, with recipes dating back to the 18th century. Originally enjoyed as a simple snack with a cup of tea, tea biscuits have evolved over the years to include a variety of flavors and ingredients.

Ingredients

1.75 cups bread flour
0.25 cups Argo or Kingsfords cornstarch
4 tsp baking powder
1 tsp salt
2 tbsp Mazola
0.75 cups milk

Glaze

1 tsp karo
0.25 cups milk

How to prepare

Sift the dry ingredients together and then stir in the Mazola and milk.
Transfer the dough onto a floured board and gently pat it to a thickness of half an inch. Cut the dough into small rounds, being careful not to handle it too much. Place the rounds in a pan that has been greased with Mazola and bake them in a preheated oven at 375 to 400°F (204°C) for twenty minutes.
To glaze the tops, brush them with a mixture of one teaspoon of Karo syrup and one-fourth cup of milk.

Variations

Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version of tea biscuits.
Mix in a handful of raisins or dried cranberries for a fruity twist.

Cooking Tips & Tricks

Be sure to sift the dry ingredients together to ensure a light and fluffy texture.

- Handle the dough gently to avoid overworking it, which can result in tough biscuits.

- Brushing the tops of the biscuits with a glaze before baking will give them a beautiful golden color.

Serving Suggestions

Tea biscuits are best enjoyed warm with a pat of butter or a dollop of jam.

Cooking Techniques

Sifting the dry ingredients together will ensure a light and fluffy texture.

- Gently patting the dough to the desired thickness will help prevent tough biscuits.

Ingredient Substitutions

All-purpose flour can be used in place of bread flour.

- Vegetable oil can be used in place of Mazola.

Make Ahead Tips

Tea biscuits can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve tea biscuits on a decorative platter with a pot of tea for a charming presentation.

Pairing Recommendations

Tea biscuits pair well with a variety of teas, coffees, and hot chocolates.

Storage and Reheating Instructions

Store tea biscuits in an airtight container at room temperature. To reheat, place them in a 350°F (177°C) oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of tea biscuits contains approximately 150 calories.

Carbohydrates

Each serving of tea biscuits contains approximately 20 grams of carbohydrates.

Fats

Each serving of tea biscuits contains approximately 4 grams of fat.

Proteins

Each serving of tea biscuits contains approximately 3 grams of protein.

Vitamins and minerals

Tea biscuits are not a significant source of vitamins and minerals.

Alergens

Tea biscuits contain wheat and milk.

Summary

Tea biscuits are a delicious treat that are relatively low in calories and fat. They are a great option for a light snack or dessert.

Summary

Tea biscuits are a classic treat that are perfect for enjoying with a cup of tea or coffee. With a light and fluffy texture and a delicious flavor, these biscuits are sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Tea Biscuits. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little kitchen. Margaret was known throughout our small town for her delicious baked goods, and I had always admired her culinary skills.

As soon as I walked into Margaret's kitchen, I was greeted by the intoxicating aroma of freshly baked biscuits. I watched in awe as Margaret effortlessly kneaded the dough and cut out perfectly round biscuits with a floured glass. She then placed them on a baking sheet and popped them into the oven, her movements precise and practiced.

Curious to learn her secret, I asked Margaret for the recipe. With a twinkle in her eye, she smiled and handed me a yellowed piece of paper covered in handwritten notes. "This recipe has been passed down through generations in my family," she explained. "It's a simple yet timeless classic."

I eagerly copied down the recipe, making sure to note every detail and secret ingredient that Margaret shared with me. She stressed the importance of using high-quality ingredients and taking your time to knead the dough until it was just right. "The key to a perfect biscuit is patience and love," she said with a wink.

I couldn't wait to try the recipe out for myself. As soon as I returned home, I gathered the necessary ingredients and got to work in my own kitchen. The scent of butter and flour filled the air as I carefully measured and mixed, following Margaret's instructions to a tee.

After a bit of kneading and shaping, I placed the biscuits in the oven and waited anxiously for them to bake to a golden perfection. The minutes seemed to drag on as I peeked through the oven window, watching the biscuits rise and puff up before my eyes.

Finally, the timer dinged, and I eagerly pulled the biscuits out of the oven. They were perfectly golden brown and had risen beautifully, just like Margaret's. I couldn't resist breaking one open and slathering it with butter, savoring the warm, flaky layers.

The taste transported me back to Margaret's kitchen, where I had first discovered the magic of her Tea Biscuits. The recipe was a hit with my own family, who devoured the biscuits in record time and begged for more.

Over the years, I continued to make Margaret's Tea Biscuits for special occasions and family gatherings. Each time, I would think back to that fateful day in her kitchen and how her generosity had inspired me to become a better cook.

As I grew older, I realized that the true beauty of cooking lies in sharing recipes and traditions with others. Just as Margaret had passed down her cherished recipe to me, I began to teach my own grandchildren how to make Tea Biscuits, passing on the knowledge and love that had been gifted to me.

Now, whenever I bake a batch of Tea Biscuits, I smile at the memories of Margaret and the legacy she left behind. Her recipe may have been simple, but the joy it brings to my loved ones is immeasurable. And as I watch my grandchildren knead the dough and cut out the biscuits with eager hands, I know that Margaret's spirit lives on in each flaky, buttery bite.