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.
These are a lovely little biscuit and would be perfect along side a cup of tea. The raisins add just the right amount of sweetness. I served them warm with a little butter. I made only a portion of the recipe, but I’ll be them again soon. Read More
These are a lovely little biscuit and would be perfect along side a cup of tea. The raisins add just the right amount of sweetness. I served them warm with a little butter. I made only a portion of the recipe, but I’ll be them again soon. Read More
The dough came out really wet so I had to knead in quite a bit of additional flour. I used a small glass but only got 14 so I need to find a smaller glass! Mine took 20 minutes I'm sure because they were bigger and also my oven is wonky so next time I would try 375 or 400. I doubled the raisins added 2 tsp of Vanilla extract and brushed the tops with an egg wash and sprinkled a little sugar on top. Flavor wise these are delicious and I'm sure with the adjustments mentioned these were work out perfect in the future. Read More
Loved them and they are delicious the next day as well. They don't dry out. The next time I will reduce the sugar by 1/2. I also like that there is no lard!! Nothing like great homebaked goods from the east coast Read More
delicious tea biscuits. I only made a half recipe and I made a few changes:
I used a 1/3 cup sugar and a 1/2 cup raisins and 2 small eggs. otherwise I halved everything.
Ididn't cremates the butter/sugar mixture. I mixed all dry together. whisked eggs with milk. Then I stirred the butter into the flour mix and finally added the wet to the dry and stirred just until mixed together.
I divided the dough into 12 portions and flattened the balls of dough into biscuit shoes on a greased cookie sheet.
baked at 350 degrees for about 12 minutes
Yummy! Read More
Delicious! Made as-is except used dried currants instead of raisins. Dough is soft but manageable. Came out light and fluffy with just a touch of sweetness and fruitiness. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are a lovely little biscuit and would be perfect along side a cup of tea. The raisins add just the right amount of sweetness. I served them warm with a little butter. I made only a portion of the recipe, but I’ll be them again soon.
The dough came out really wet so I had to knead in quite a bit of additional flour. I used a small glass but only got 14 so I need to find a smaller glass! Mine took 20 minutes I'm sure because they were bigger and also my oven is wonky so next time I would try 375 or 400. I doubled the raisins added 2 tsp of Vanilla extract and brushed the tops with an egg wash and sprinkled a little sugar on top. Flavor wise these are delicious and I'm sure with the adjustments mentioned these were work out perfect in the future.
Loved them and they are delicious the next day as well. They don't dry out. The next time I will reduce the sugar by 1/2. I also like that there is no lard!! Nothing like great homebaked goods from the east coast
delicious tea biscuits. I only made a half recipe and I made a few changes:
I used a 1/3 cup sugar and a 1/2 cup raisins and 2 small eggs. otherwise I halved everything.
Ididn't cremates the butter/sugar mixture. I mixed all dry together. whisked eggs with milk. Then I stirred the butter into the flour mix and finally added the wet to the dry and stirred just until mixed together.
I divided the dough into 12 portions and flattened the balls of dough into biscuit shoes on a greased cookie sheet.
baked at 350 degrees for about 12 minutes
Yummy!
Delicious! Made as-is except used dried currants instead of raisins. Dough is soft but manageable. Came out light and fluffy with just a touch of sweetness and fruitiness.
