lovely French onion soup. Good for a midnight snack on a chilly evening or after a long night. Alternately, broil the bread and cheese before adding them to the soup or serving them separately. This keeps well, and over time, it actually improves. Enjoy and try new things!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 20 |
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ cup shortening
- ¾ cup milk
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
- Combine flour, baking powder, and salt in a bowl. 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 the baking sheet, and allow to rest for a few minutes.
- Bake in the preheated oven for 12 to 15 minutes. Serve warm.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 218 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Raisin and cheddar! WOW!
Quite good! Added a touch of sugar, took out a little salt. And put in about 1/2 c raisins. Reminded me of the tea biscuits at Tim Horton’s (back when they made them).
I just brushed the tops with milk and enjoyed with my split pea soup
Made as written for the 1st batch. I love how well these came together, the dough was perfect (not too sticky or too dry) but overall these were waaaay TOO SALTY and the recipe needs to be adjusted. I added 1c of shredded cheddar cheese and dried green chives to later batches
I followed recipe as it said no modifications..they turned out wonderful..
Pretty similar to the way my mom’s tea biscuits taste. Love’em!
Easy recipe. I used 1/2 cup butter, plus another tablespoon-ish. I had to add more milk to my dough because it was too dry, probably a two tablespoons. I also added 1/2 cup sugar and 1 cup golden raisins. Baked at 400° for 12 mins. The biscuits were still pale on top but golden on the bottom. I used baking spray on one cookie sheet, a silpat on the other, and the baking spray yielded a slightly darker bottom.
I have made this 3 times using different ingredients based upon the reviews that I read. I tried half butter and half shortening, they were good but I prefer all shortening as it makes the biscuit very flaky which I love. I am not a raisin fan which attracted me to this recipe. This has become my go-to tea biscuit recipe.
Too much milk!!!!
The first time I made these I wasn’t real happy but the second time I just made less than what the recipe said and they turned out perfect!
This is a fantastic recipe. I’ve made it numerous times in the past few years. I follow it as written except sometimes I add shredded cheddar to the dough. Turns out perfect every time! Thank you!!
Turned out perfect. I used buttermilk and butter
WAAAAAAAAAAAAAAY TOO MUCH BAKING SODA!!!!!!!
I didn’t care for the taste of the shortening. I think they’d be good made with butter instead. Also the ones I cut out with a cookie cutter didn’t rise much but the leftover dough that I dropped onto the pan rose nicely and were fluffier, so I would just make as drop biscuits next time.
Yes changes done from others comments: Sifted flour, added 1/4 tsp dry active yeast and 1/4 cup raisins Rest was the same…..very light and yummy.
first time trying the recipe. Totally simple. Turned out wonderful
I used butter instead of shortening. Was the best biscuit recipe I have had in years.
I love this recipe! The first time I made it I needed a recipe without butter. These plump so nicely in the oven and are great with sausage gravy. Family loves it! Thank you for such a great recipe!
Best tea biscuit recipe by far….just a little bit salty for me..I will add a little less salt next time.
These are great, I also use them on top of my chicken pot pie instead of pie dough, my family just love it.
I used whole wheat flour, they weren’t at light as usual but it’s ok. Enjoyed them greatly with my corn chowder!