Daisy Tea Biscuits Recipes

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.

Steps:

• Mix dry ingredients, cut in margarine until crumbly.
• Add 1/2 cup of milk then mix, add the last 1/4 as needed. Dough should be wet, but not sticky.
• Roll into roughly 5cm (2 inch) balls. Flatten slightly and stack them 2 high.
• Oven 425, cook 10-12 min or until slightly golden.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

Steps:

• Pre-heat oven to 450*.
• Soak raisins in hot water so they are moist for baking.
• Mix first five ingredients, cut in butter until it is pea sized.
• Add milk, stir to combine (don't over mix), dough will come together when kneaded.
• Drain raisins and stir until combined.
• Turn onto lightly floured surface, knead 8-10 times.
• Roll to 3/4" thickness, cut with biscuit cutter. 2" cutter makes 15 biscuits.
• Brush with milk and sprinkle with splenda (or sugar).
• Bake on ungreased cookie sheet for 12-15 minutes.