Recipe for Tiny Hot Biscuits
Old-fashioned tea biscuits taste best straight from the oven. Prepare the dough the day before and refrigerate. In just minutes on the day of your party, you can present freshly baked, dainty biscuits
I must confess I love bread and almost all bread products. In spite of this I have never been a real bread maker. I prefer to buy bread from good bakeries. However recipes like these tiny hot biscuits don’t require you to have to knead them or figure out how much flour to use or how warm a place to let them rise, so with little effort you can have quick success.
INGREDIENTS for Tiny Hot Biscuits
- 2 cups All-Purpose Flour 500 mL
- 4 tsp Double-Acting Baking 20 mL
- 1 tbsp Granulated Sugar 15 mL
- Â½ tsp Salt 2 mL
- Â½ tsp Dry Mustard 2 mL
- Â½ cup Shortening 125 mL
- â…” cup Milk 150 mL
- 1 Egg 1
METHOD for Tiny Hot Biscuits
In large bowl, sift together flour, baking powder, sugar, salt and mustard. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal. Stir together milk and egg and add to dry mixture all at once. Stir gently with fork until dough forms ball.
Turn dough out onto floured surface and, with floured hands, knead gently 20 times. (Recipe can be prepared ahead to this point; wrap dough in waxed paper and refrigerate overnight.)
On lightly floured surface, roll or pat dough into Â½ -inch (1 cm) thick rectangle. Cut into 1-inch (2.5 cm) squares. Transfer to ungreased baking sheets, leaving â…› -inch (3 mm) space between biscuits. Bake in 450Â°F (230Â°C) oven for 8 to 10 minutes or until puffy and golden. Serve hot. Makes about 60 biscuits.
Learn to Make Great Bread
For all of us who would like to find the secrets of bread making try The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg, M.D., ZoÃ« FranÃ§ois, and Stephen Scott Gross . One reviewer had this to say “I like this book so much that I’ve gifted it to friends and relatives and they all have been successful in making really good bread by using the recipes in this book.”