Time 30m Yield 10 biscuits. Number Of Ingredients 8 Steps:
In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine the egg, milk and honey; stir into flour mixture just until combined. Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
Time 25m Yield 15 biscuits. Number Of Ingredients 5 Steps:
Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Time 30m Yield makes 24 Number Of Ingredients 5 Steps:
Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in. Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat. Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.
Time 35m Yield 12 Number Of Ingredients 3 Steps:
Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter. Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Time 25m Yield 10 Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees F (230 degrees C). In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Time 25m Yield 10-15 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 450 degress. Mix the flour, baking powder, and salt in a bowl. Using a fork, add the softened butter till the mixture resembles course crumbs. Stir in the milk. Knead on a floured surface untill dough no longer sticks to your hands. Roll out until about 1/2 an inch thick. Use a floured glass or cookie cutter, cut dough into circles about 1 1/2 inches wide. Bake for 10 minutes or untill golden on the edges.
Time 25m Yield About 20 small biscuits Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees. In a large bowl, thoroughly combine the flour, baking powder and salt. Use a pastry cutter or a fork to quickly work the butter into the dry ingredients until the mixture resembles coarse meal. Add 1/2 cup of the milk and stir with a fork just to combine. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more milk, a tablespoon at a time, if the dough seems too dry. Gather the dough into a ball and roll or pat the dough out to a 1/2-inch-thick circle on a lightly floured work surface. Using a 2-inch biscuit cutter or glass, cut out as many biscuits as possible. Place them an inch apart on ungreased baking sheets and bake until golden brown, about 10 minutes.
Time 30m Yield 15-18 biscuits Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees F. Combine dry ingredients. Cut in shortening with two knives or a pastry blender until mixture resembles coarse cornmeal. Make a well in the centre and add liquid all at once. Stir vigorously until dough comes freely from the sides of the bowl. Turn dough onto a lightly floured board and roll or pat to 1/2-inch thick. Cut out 2-inch biscuits with a floured water glass or biscuit cutter. Place on an ungreased baking sheet. Bake for 12 to 15 minutes, until tops are golden brown. Serve immediately with butter, jam or honey. Variations: Cheese Tea Biscuits Use only 3/4 tsp salt and 1/4 cup shortening. Add 3/4 cup shredded cheese (yellow or marble) to dry ingredients. Buttermilk Tea Biscuits Use only 2 tsp baking powder Add 1/2 tsp baking soda Replace milk with 1 cup buttermilk or sour milk. Raisin or Nut Tea Biscuits Add to dry ingredients 1/4 cup sugar; and 3/4 cup seedless raisins or chopped nuts Use only 7/8 cup milk Whole Wheat Tea Biscuits Replace 1 cup of white flour with 1 cup whole wheat flour.
