Bake the tea biscuits according to the directions on
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Slice rolls lengthwise through center.
Put a slice of ham and cheese in each tea biscuit.
Replace tea biscuits into thin tray. Melt margarine and other items together.
Pour this over tea biscuits and allow to set.
Cover with aluminum foil and bake at 350\u00b0 for 15 minutes.
archment-lined rimmed baking sheet (biscuits should measure about 2 1
olling pin, finely crush the tea biscuits and set aside.
In
br>Cut out 2-inch biscuits with a floured water glass
et aside.
Bash the tea biscuits into bits with some chunks
Combine sugar, flour and baking powder in a large bowl.
Cut in butter with pastry blender.
Add raisins.
In a separate bowl, combine milk, 1 egg and vanilla.
Blend with a whisk.
Quickly add liquids to dry and blend with wooden spoon.
Knead for 1 minute on floured board.
Roll out.
Cut into 3-inch squares. Place 2 squares together on top of each other on baking tray. Makes about 12 Tea Biscuits.
Brush biscuits with beaten egg, then bake for about 15 minutes at 400\u00b0.
or 10 minutes. Combine the tea biscuits, almonds, and cocoa powder in
Bring to boil the 3 cups of water. When it starts to boil, remove from heat and add the tea bags. Cover with lid at least 5 minutes. Add the sugar in a mixing container. Add 1 cup warm water until sugar melts, then add tea. Continue adding water over tea bags and pouring into gallon container until full. Makes the best tea. You can use less sugar if you don't want it real sweet.
Mix tea biscuits, butter, egg, cocoa powder, and white sugar together in a bowl to form a moist but stiff dough. Stir in chocolate-hazelnut spread.
Transfer dough to a large piece of parchment paper. Shape into a log with your hands. Wrap parchment paper around the log, twisting ends shut.
Chill until firm, 2 hours in the freezer or 5 hours in the refrigerator. Cut into slices with a sharp knife.
In a medium saucepan, blend eggs, milk and condensed milk over low heat until thickened.
Remove from heat.
In an 11 3/4 x 9 1/4-inch pan, layer tea biscuits (dipped in half and half), milk mixture and ground peanuts, repeating layers 3 times, ending with peanuts.
Chill 3 hours before serving.
Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds.
Add ricotta, sugar, espresso, and Marsala or Kahlua.
Increase speed to high and beat until stiff peaks form, about 3 minutes.
Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chocolate over cocoa.
Serve with fresh fruit, ladyfingers, cookies, tea biscuits.
and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
utter.
Mash down Social Tea Biscuits until very fine; pour in
Preheat oven to 350\u00b0F for biscuits.
Bake biscuits as directed.
Saute onions and mushrooms in olive oil, till soft, about 5 minutes. Add sausage and cook till browned. Add seasonings. Sprinkle flour over meat mixture, and cook stirring constantly for about a minute. Slowly add 3 cups milk, stirring over medium-low heat, till thickened, scraping bottom of saucepan. Add more milk to desired consistency. Add butter for a velvety finish and stir right before serving.
Boil water and sugar 10 minutes.
Add loose tea.
Steam 10 minutes.
Strain into 2-quart pitcher and fill with water.
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
remove from heat.
Add tea bags; cover and steep 5