WELSH TEA BISCUITS
From cooks.com
3 1/3 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tsp. nutmeg
1 c. butter
1 c. sugar
1 egg
1/2 c. milk
1 c. raisins
Cinnamon-sugar mixture
Cream sugar and butter. Blend flour, salt, baking powder, soda and nutmeg. Add to creamed mixture.
Beat egg into milk. Add to mixture and blend. Add raisins. Dough will be very stiff.
Pinch off portion of dough and roll on floured board to about 1/4" thick. Use a small cookie cutter and cut out biscuits. Continue pinching off dough until
tea biscuits are cut.
Bake in ungreased electric skillet set at 300 degrees turning biscuits so that they brown on each side (about 5 minutes or so per side).
While still warm, sprinkle or roll in cinnamon-sugar mixture. Store tightly closed in tin box.
To get bite size tea biscuits, remove cap from empty pill bottle, 1 1/2". Invert and use as cookie cutter. This will give very large yield, about 10 dozen.
From cooks.com
3 1/3 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tsp. nutmeg
1 c. butter
1 c. sugar
1 egg
1/2 c. milk
1 c. raisins
Cinnamon-sugar mixture
Cream sugar and butter. Blend flour, salt, baking powder, soda and nutmeg. Add to creamed mixture.
Beat egg into milk. Add to mixture and blend. Add raisins. Dough will be very stiff.
Pinch off portion of dough and roll on floured board to about 1/4" thick. Use a small cookie cutter and cut out biscuits. Continue pinching off dough until
tea biscuits are cut.
Bake in ungreased electric skillet set at 300 degrees turning biscuits so that they brown on each side (about 5 minutes or so per side).
While still warm, sprinkle or roll in cinnamon-sugar mixture. Store tightly closed in tin box.
To get bite size tea biscuits, remove cap from empty pill bottle, 1 1/2". Invert and use as cookie cutter. This will give very large yield, about 10 dozen.