One thing I have found that people really enjoy is tea biscuits (aka baking powder biscuits). For some funny reason, folks think that they are an arduous item to make when nothing could be further from the truth and, as long as you have the ingredients around, these can be whipped out in less than half an hour.
My dad used to make biscuits to go with his homemade baked beans and I can still remember the time he didn't have enough milk and decided to use tomato juice instead. Pink biscuits for supper! Needless to say, memories of tea biscuits always make me think of my dad. :)
When I was learning to cook, lo! these several decades ago, the very first cookbook I picked up was the Five Roses Flour Cookbook which covered a lot of simple, basic recipes. Over the years I've worn out several copies (they were a standard in grocery stores for years but not so now *sigh*) and I have one very beaten up old copy left that is falling apart, smudged and stained in the most heavily used areas.
One of the first recipes I memorized from there was the biscuit recipe and I have used it with multiple variations for so long that it may end up engraved on my tombstone.
Tea Biscuits
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening (I use butter)
1 cup milk
Mix dry ingredients together and cut in the shortening until the consistently of coarse cornmeal. Make a well in the center and add the liquid slowly. When all the liquid has been added, stir the dough vigorously with a fork until it comes away easily from the side of the bowl.
Turn dough out on a lightly floured board and knead LIGHTLY (I find about half a dozen times is usually enough). Roll out about 1/2 inch thick and cut with a two inch cutter, placing on an ungreased baking sheet. Bake in a hot oven (450F) for 12-15 minutes.
Variations:
Cheese - Decrease shortening to 3 tablespoons and salt to 3/4 teaspoon and cut in 1/2 cup grated cheddar cheese with the shortening.
Buttermilk - Decrease baking powder to 2 teaspoons and add 1/2 teaspoon baking soda. Substitute 1 cup of buttermilk (or sour milk) for regular milk.
Personal notes:
People who turn out 'fluffy' biscuits are said to have used a 'light hand'. I remember the original recipe said to knead the dough for a minute or so but I find that 5-6 turns is enough. The more you work the dough, the tougher they are. Once I roll it out, I let it rest for a minute to 'relax'. As well, make sure your baking powder is not out-dated.
I have doubled, tripled and even quadrupled the recipe and it’s turned out just fine. In fact, during the holiday season when I am likely to be making a lot, I have done all the preparation except adding the milk and kept the mix handy in a covered bowl.
You can fill them with meat and cheese for mini-sandwiches or use them to showcase your homemade jams and jellies but your family and friends will think they are sooooo yom! yom! yom!
