Whole Wheat Tea Biscuits

It's hard to beat tender, flaky biscuits for that melt-in-your-mouth goodness.

I was going to make the tea biscuits in the Purity cookbook, but then I came across the whole wheat recipe.

I'm pretty sure I loved the basic Tea Biscuit recipe in the Five Roses Flour cook book, so it seemed like the place to start. How do I know I loved it? Well, glad you asked! On one of the back pages of the book, I wrote ' Tea Biscuits pg 41'. And yup, it is my 30+ yr ago selfs' handwriting.

Tea biscuits are the ultimate in easy quick comfort food. They have been a wonderful breakfast, snack, and dinner food for me over the years. Yum!

I've made my fair share of basic tea biscuits over my lifetime using whatever recipe I came across, but I don't often switch it up flour wise. Until now. Whole wheat tea biscuits just sound a bit healthier and less guilty feeling when smothered in homemade blueberry-cherry jam. I think this means I can have more than one!

One of the great things about tea biscuits is that they can be made fancy using scalloped cutters, or utilitarian little squares cut from a patted down pile of dough, or cut into sticks - perfect for dipping in soups! It's all yummy in my tummy goodness :)

The texture of these biscuits are not quite the same as regular tea biscuits. They are a bit more dense feeling, but they were delicious with just the right amount of sweetness.

I would make these again, for sure :)

Tea Biscuits (basic)
Five Roses Flour Cook Book - 1970? (pg 41)

INGREDIENTS

• 2 cups Five Roses All Purpose Flour
• 4 tsp baking powder
• 1 tsp salt
• 1/4 cup shortening
• 1 cup milk or light cream

Variation: Whole Wheat Tea Biscuits

Use only:

• 1 cup Five Roses All Purpose Flour
• 1 cup Five Roses Whole Wheat Flour

DIRECTIONS

1. Preheat oven
2. Combine flour, baking powder, and salt.
3. Cut in shortening with two knives or a pastry blender until mixture is the consistency of coarse cornmeal.
4. Make a well in the center of ingredients and add liquid all at once.
5. Stir batter vigorously until it comes freely from the sides of the bowl.
6. Turn dough onto lightly floured board and knead lightly for a few seconds.
7. Roll or pat out to desired thickness*
8. Cut dough with floured biscuit cutter and place on ungreased baking sheet.
9. Bake in a hot oven.
10. Serve immediately with butter and jam or marmalade.

*Thickness of dough: 1 cm (1/2")
Diameter of biscuit cutter: 5 cm (2")
Pan: cookie sheet
Temperature: 230 C (450 F)
Cooking Time: 12 - 15 minutes
Yield: 15 - 18 biscuits