Tea Biscuits

[violette]

Heeeellllooooo!!! Recipes anyone...

[Blueberry]

Heeeellllooooo!!! Recipes anyone...

Let us know which version you mean, and I'm sure other recipes will be forthcoming

[OakLeaf]

I was never keen on tea biscuits and now I know why -- they are 'thuddish' heavy things.

Whichever kind you mean... you must never have had a good one! American-style breakfast biscuits are light, tender and delicate morsels of deliciousness ... Cookies can be all over the map but certainly don't have to be "thuddish."

[violette]

they are the ones served with sausage gravy, Tim Horton's biscuits. almost look like strawberry shortcakes.

[OakLeaf]

As I said before I don't have a standard recipe that I use (I think I usually go to the Joy of Cooking), but I ran across this troubleshooting page that has a lot of tips. They reiterate my first thought, that "More baking flops occur from old, tired baking powder than from any other cause."

[PamNY]

Heeeellllooooo!!! Recipes anyone...

It would help if we knew what country you are in. "Biscuit" means different things in different countries. Why don't you post one of the recipes that you tried and weren't happy with? Then we would have a better idea of what you want.

[bmccasland]

Also if you over mix the dough. My grandmothers used shortening (Crisco) in their biscuits, and White Lily flour (it's a southern thing). It seems that the buttermilk recipies (or use sour milk) makes a bit "lighter" biscuit too.

And if you want to be decadent, melt some bacon drippings in the pan (put in the oven while it's pre-heating). After you've cut your biscuits out, coat both sides in the melted drippings, then bake. (It helps if you slant the pan, so that all the drippings are at one end.)