These tea biscuits are unbeatable. The copious amount of baking soda makes them rise to the heavens, resulting in a fluffy, buttery biscuit.
I love the hands-on approach to this recipe, too. There’s nothing better than mushing butter and flour together with your bare hands at the end of a long and tiresome day.
I make these biscuits with Dad’s Corn Chowder. They only take about 20 minutes to make, so I usually prepare them while the chowder is heating. My boyfriend loves to soak them in the warm, creamy chowder, but I just cut them in half and add a dollop of butter to each side.
large mixing bowl
wire cooling rack
2 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
1 cup milk
Preheat oven to 450 degrees Fahrenheit. Mix dry ingredients. Cut in butter with the pastry blender, then use your fingers to rub butter into dry mixture. Knead lightly. Make a hollow in the centre of dry ingredients and slowly add milk, stirring.
On lightly floured cutting board, knead dough. Roll out to 1/2 inch thickness. Using a circular cookie cutter or the mouth of a 2 inch glass, cut dough into circles. Place biscuits on greased baking sheet and bake for 10 minutes.