25 Nov

Since I’m living up to my rep of being ditsy & flaky (no pun intended), I forgot the measurements my friend gave to me the other day for basic tea biscuits – a friend who also happens to be an expert on making these from scratch, from memory & without a recipe in front of their nose. So, I looked up a 5-star recipe from Canadian Kitchens & combined the know-how that I gathered from my friend & still recall from what they told me about the ‘secrets’ of making the best tea biscuits on the planet.


2 cups unsifted pastry flour

 3 1/2 tsp baking powder

1/2 tsp salt

1/3 cup shortening (or pork lard, which is my friend’s fave choice)

3/4 cup milk

Grated cheese, smoked ham chunks, raisins, cranberries, etc. are optional


The secret to making fluffy tea biscuits all lays in SIFTING the dry ingredients together at least twice & working in the shortening (or lard) with a pastry cutter as fine as you can possibly get it. The dough will be softer depending on how much milk you add. Once you have it all kneaded together, use a rolling pin to roll out the dough onto a floured board, to approx ½ an inch in thickness, then use any type of drinking glass to cut out the round patty shapes of dough.

These are plain (easy) & cheesy  

Place them about an ½ inch apart from each other on a baking tray & bake for approx 10 minutes for a non-stick pan or a few minutes more for aluminum – just keep your eye on them so they don’t burn.



The finished product…  Enjoy!



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