Sometimes you just want soup! It’s my ultimate comfort food but of course soup needs a partner something to soak up all that delicious soup! A nice baguette is always a favourite but today I made tea biscuits and not just any old tea biscuits, this recipe is loosely based on my Granny’s recipe and they are light as air.
Paula’s Cheddar Dill Tea Biscuits.
2 cups of all purpose flour
2 generous tsp. of baking powder
1/2 scant tsp. of baking soda
1 tsp. of cream of tartar
1/2 tsp. salt
1 1/2 tsp. sugar
1/3 cup of cold butter cut into cubes
1 large egg
1/2 cup of white cheddar cut into a 1/4 inch dice
1 tbsp. of chopped fresh dill
Preheat oven to 450 F. In a stand mixer (or by hand) mix together flour, baking powder, baking soda, cream of tartar, salt and sugar until well combined. Add the cold butter and mix until it forms lumps the size of peas, add the cheese and dill and combine. Add the egg and allow it to mix through and then add milk a little at a time until you have a soft dough. Turn out onto a floured board and roll about 1/2 inch thick, cut into biscuits and arrange closely on an ungreased cookie sheet. Top with melted butter or rub tops with a little milk if you like. Bake for 12 minutes. Makes 12 biscuits.