biscuits

I don’t know about you, but at my house biscuits are a hit.

Tea biscuits, if you prefer that name.

I make them regularly for my kids because they’ll eat them for breakfast or after school, but also as their lunch. Loaded up with jam or cream cheese, smeared with butter so it melts into all the hot crevices… because they’re best right out of the oven.

But while plain biscuits are delicious, they are still, well, plain. That’s why you usually find a variety of them on offer, when you see them at a bakery, or grocery store, cafe, wherever you come across them.

So recently I made a larger batch: eighteen pieces. I divided the dough into three, and we had differnt kinds to choose from: plain, old cheddar & green onion, raisin & cinnamon.

The trick is that biscuit dough doesn’t like to be messed around with; you can’t over-mix it and still get light fluffy biscuits. So have your add-ins ready, mix quickly but thoroughly, and get them into the oven while that cold grated butter is still cold!

Then enjoy, slathered with butter, spread with jam, or, ok, plain.

Here’s a simple, basic recipe to get you started (adapted from a Betty Crocker cookbook):

Pre-heat oven to 425.

Mix 2 cups (all purpose) flour with 1 tsp salt, 3 tsp baking soda. Add 1/4 cup cold butter, coarsley grated and quickly mix in. Add 1 cup milk, and quickly mix into a sticky dough. Don’t mix it so thoroughly that it becomes smooth, and don’t worry about getting the bowl entirely clean of flour.

Divide into 12 equal pieces and bake 12 minutes. Enjoy them hot.

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