recipe: tea biscuits

pink and i made breakfast this morning together. it's a simple recipe and so yummy! i took some pictures for her because it was the first time she really did most of the work, and i wanted to encourage her pursuits in this area.

it's so much easier than it looks, and you just can't beat the comfort food factor when these come out of the oven.

you look like a pro!

here's the recipe we used:

raisin tea biscuits

pre-heat oven to 450*

2 cups flour (works well with 1 cup whole wheat flour)
4-6 T sugar/splenda (splenda works amazingly well in this recipe - no difference at all - except in your blood sugar!)
1 t. salt
4 t. baking powder
1/2 t. cream of tartar
1/2 c. cold butter (margerine works, but why?)
3/4 c. cold milk
1 c. raisins (i soak them in hot water so they are moist after baking. also works well with craisins or currents.)

mix first five ingredients, cut in butter until it is pea sized.

add milk, stir to combine (don't over mix). dough should be soft.

turn onto lightly floured surface, knead 8-10 times.

roll to 3/4" thickness, cut with biscuit cutter or glass. 2" cutter makes 9 biscuits, 1 1/2" makes 12. recipe can be doubled or tripled easily.

brush with milk and sprinkle with sugar or splenda.

bake on ungreased cookie sheet for 12-15 minutes.

enjoy!