DOREEN'S TEA BISCUITS
Tea Biscuits

Heat oven to 425 degrees

In a medium bowl combine until well mixed:
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp white sugar

Using a pastry knife cut in:
1/3 c. Cold salted butter until the butter has been evenly disbursed and the chunks are the size of small peas

Add to the dough gradually:
1 cup whole milk and incorporate the milk until the dough has formed a ball, being careful not to over mix.

Turn the dough out onto a floured surface and knead just enough to form the dough into a ball. Using your hands, press the dough until it is even and around 1” thick. The dough should be easy to work with. If sticky, add a dusting of flour to the surface and cut out circles using a cookie cutter or a juice glass that has been dipped in flour. Place the biscuits on a cooking sheet lined with parchment paper and, using your fingers, sprinkle some white sugar on the tops of the biscuits.

Bake for 15 - 20 minutes or until golden brown. Serve warm

Yield: 12 - 18 biscuits depending on size of cutter used