Basic Tea Biscuits

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 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 r.

flour, baking powder, salt, shortening, milk