Best 4 Afternoon Ruby Tea Biscuits Recipes

AFTERNOON RUBY TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• Measure the sifted flour, baking powder, sugar, and salt and mix with fork in large mixing bowl.
• Cut in vegetable shortening until it looks like coarse bread crumbs.
• Add the milk and mix it into the flour with fork-but only until the mixture will form a soft ball.
• Place the ball of dough on a lightly floured surface and knead it 12 times.
• Rub some flour on rolling pin and roll the dough until it's about 1/4 inch thick.
• With a large biscuit cutter cut circles, very close together, in the dough. Use a straight downward motion and do not twist the cutter.
• With a spatula lift HALF of the circles, one at a time onto a cookie sheet and arrange them about 1 inch apart.
• With a small cutter cut a hole in the center of the rest of the circles to make rings and lift out the centers. Set the centers aside.
• Place the rings on top of the circles on the cookie sheet.
• Place a teaspoon of red jam or jelly in each ring.
• Bake biscuits for 12-15 minutes until golden.
• Immediately take bicsuits off cookie sheet with spatula.
• With centers bake into little biscuits.

TEA BISCUITS

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.

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

EASY TEA BISCUITS

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.