best golden tea biscuits

Categories
Biscuits
Yield
13 Biscuits
MeasureIngredient
9 cups Cake-and-pastry flour
1 cup Skim milk powder
½ cup Granulated sugar
¼ cup Baking powder
1 tablespoon Salt
2 teaspoons Baking soda
1 pounds Shortening
3 cups Mix "Best: Biscuit Mix"
¾ cup Water

BEST BISCUIT MIX

GOLDEN TEA BISCUITS

Best Biscuit Mix:

In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs.

[For storage: transfer to airtight container; store in refrigerator for up to 2 months.

Stir well before using.

Golden Tea Biscuits:

In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times.

Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once.

Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden brown. Let cool in pan on rack. [Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.]

Variations:

Cheese Biscuits: Add ½ cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14 Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13 Sweet Raisin Biscuits: Add 2 ts cinnamon and ¾ cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14.

Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:04:09 UT

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