My nanny used to make these tea biscuits all the time. One of my favorite memories of visiting Newfoundland is standing at the kitchen table as she made these and gave us a little bit of the raw dough to taste. They’re light and delicious! Serve hot with butter and jam.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.
Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.
Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.
Bake in the preheated oven until golden brown, about 10 minutes.
Per Serving: 149 calories; protein 3.4g; carbohydrates 23.2g; fat 4.9g; cholesterol 34.2mg; sodium 142.5mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.