BREAKFAST - TEA BISCUITS

These are quick to make and they are tender with a sweet flavor.  The author wrote, “When raisins are omitted from the recipe, the biscuits can be split and filled with berries, topped with whipped cream and served as New England-style strawberry shortcake.”  

Makes about 9 to 12 biscuits

3 cups unbleached all-purpose flour

6 tablespoons sugar

4 tablespoons unsalted butter

1 ½ tablespoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1/3 cup skim milk powder

1 cup cold water

1 egg, beaten

¾ cup dried currants or raisins (optional)

Flour, for dusting hands and work top

1 egg thinned with 1 to 2 teaspoons water, for egg wash

Shortening, for greasing pans

Preheat the oven to 400F. 

MIXING

In a large bowl combine the flour and sugar.  Cut or rub in the butter until the mixture resembles coarse meal.  Add the baking powder, baking soda, salt, and milk powder and gently stir to distribute.  Add the water and egg, stir, then add the currant (if desired) and stir until all the flour is absorbed.

Lightly dust your hands with flour.  Turn the dough out onto a floured work surface and knead only until it all comes together.  The less kneading, the more tender the biscuit.

CUTTING

On a clean, floured surface press out or roll out the dough ½ to ¾ inch thick.  Cut out with a 2 1/2 –inch biscuit cutter or a kitchen glass.  Knead the scraps together, roll out, and cut more biscuits.  You should have 9 to 12 rounds. 

BAKING

Space the rounds evenly on a lightly greased baking pan and brush the tops with the beaten egg mixture.  Let dry for a few minutes, then brush a second time.  Bake at 400F until well browned (about 15 minutes).

From Secrets of a Jewish Baker by George Greenstein.