TEA BISCUITS
A quick tea time treat. Serve warm, buttered, and with jam or honey.
Provided by Debbie
Categories Bread Quick Bread Recipes Biscuits
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 10.2 g, Cholesterol 0.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 217.8 mg, Sugar 0.5 g
NANNY'S NEWFOUNDLAND TEA BISCUITS
My nanny used to make these tea biscuits all the time. One of my favorite memories of visiting Newfoundland is standing at the kitchen table as she made these and gave us a little bit of the raw dough to taste. They're light and delicious! Serve hot with butter and jam.
Provided by carynliles
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.
- Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.
- Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 23.2 g, Cholesterol 34.2 mg, Fat 4.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 142.5 mg, Sugar 6.5 g
PEANUT BUTTER TEA BISCUITS
Unique floured "Breakfast Biscuits". May be served with your favourite jam. Raisins or currants, or even chopped nuts, may be added to this recipe.
Provided by carol ann in canada
Categories Breads
Time 30m
Yield 12-15 biscuits
Number Of Ingredients 6
Steps:
- Sift together flour, baking powder and salt.
- Combine shortening and peanut butter and cut then into flour mixture with a knife or pastry blender until thoroughly mixed.
- Add milk to make a soft dough (DO NOT OVER MIX).
- Turn dough on to a LIGHTLY floured board and knead slightly.
- Roll 1/2-3/4 inch thick and cut with a floured cookie cutter.
- Place biscuits on an UNGREASED baking sheet 1-1&1/2-inches apart if crusty biscuits are desired (if touching, then the biscuits will be "soft-sided").
- Bake in a hot oven (425°F-450°F) for 10-15 minutes.
Nutrition Facts : Calories 127.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 1.4, Sodium 242.1, Carbohydrate 17.7, Fiber 0.8, Sugar 1.1, Protein 3.6
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
PEANUT BUTTER BISCUITS
Tender, flavorful, easy -- wonderful too as a topping for a meat pie. From the 1963 Peter Pan Peanut Butter Cook Book.
Provided by KerfuffleUponWincle
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
- Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
- Knead dough gently on lightly floured pastry cloth for about 30 seconds.
- Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
- Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
- Bake at 450 degrees for 10-12 minutes.
- Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
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