RCI-BR.003.0413.001
Tea Biscuits
Pioneer and Indian Recipes by the Whitman Mission National Historic Site, National Parks Service, US Department of the Interior, public domain government resource—original source of recipe Cook Time: 30 minutes
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 cup
- 4 unit
- 3 cups
- 1 tsp
- 1½ tsp
- 2 tsp
Method
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Sift flour, salt, baking soda, and cream of tartar together into a large bowl to combine dry ingredients evenly.
3
Cut cold butter into small cubes and add to the flour mixture, then use fingertips to rub together until mixture resembles coarse breadcrumbs.
4
Lightly beat the eggs in a small bowl, then mix in the milk until combined.
5
Make a well in the center of the dry ingredients and pour in the egg and milk mixture, stirring gently with a fork until a soft dough just forms. Do not overwork.
6
Turn dough out onto a lightly floured surface and gently knead for 30 seconds to bring it together. Pat or roll to ½-inch thickness.
7
Cut dough into rounds using a floured 2-inch biscuit cutter, pressing straight down without twisting. Arrange biscuits on the prepared baking sheet.
8
Bake in preheated oven for 12–15 minutes until tops are golden brown and biscuits have risen.
15 minutes
9
Remove from oven and allow biscuits to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool slightly before serving.