These are one of my favorite biscuits, partly because they are nostalgic to me, as well as easy to prepare and simple to convert into a gluten free version. These are simply delicious and will become your family’s favorite too!
Biscuits and breads were a staple on the pioneer table because a batch of biscuits could make several — enough to feed a large family! When food was scarce, having a biscuit with a meal was a much easier way to feed more people on less, and we often enjoy biscuits with our meals today, which fills our tummies and stretches our meal (and pennies!) further. Not only could biscuits be plain, but they could be made savory or sweet which could be served at any meal throughout the day. Biscuits are versatile and sweet versions today are known as scones. No matter how we mix them and bake them up, they are delicious!
Currently, with the COVID-19 scare out there and the need to stay at home as much as possible, many of us are reverting to making as much as we can at home. And biscuits are one of those goodies that taste delicious fresh out the oven, or reheated later and served with jam and can involve the whole family – even the children can help whip them up! These biscuits can be cut using a biscuit or donut cutter, cookie cutters to make fun shapes, or simply cut into squares like I do.
This recipe is definitely a family treasure. When I was kid, this was one of the recipes we always requested. My mom served us these fluffy biscuits with stews and chili and they were always gobbled up by us! What is unique to this recipe is that it is cooked in a frying pan with a lid on as opposed to baked in the oven. This recipe is 40 years old and older recipes are always the best recipes.
Let’s get started!
Mom’s Old Fashioned Tea Biscuits
2 cups flour
4 tsp baking powder
1 tsp salt
1/2 cup butter
1 cup shredded cheese
1 cup milk – may need to add more until dough comes together so it can be rolled out
Add the dry ingredients to the bowl first, then cut in butter until crumbly. Add milk. At this point, you can add grated cheese if desired. Fold and pat down and fold over again, much like pie crust, before rolling out. This “laminates” the dough, creating layers that will puff up and help to create a fluffy biscuit. Roll to about 1/2″ thickness. Do not roll too thin. Cut into squares.
Add to a heated fry pan and cover with a lid. Added oil to the pan is not required. Cook 3 to 5 minutes or until brown.
Flip biscuits over and continue to cook until browned. Remove and continue to cook until biscuits are done cooking. Serve warm with butter.
We have been gluten free for nearly two years now because not only myself, but my daughters as well have wheat intolerances and allergies. I have been sick since I was a small child and had no idea that I was celiac but now that I have discovered what ails me, I have been converting family favorites into gluten free versions. Here is my gluten free version of my mom’s tea biscuit recipe.
Gluten Free Tea Biscuits
2 cups gluten free flour blend
4 tsp baking powder
1 tsp salt
1/2 tsp xanthan gum – omit of your blend already has it
1/2 cup butter
1 cup grated cheese, if desired
1 cup milk – may need to add more until dough comes together so it can be rolled out
Directions are same as noted above.
Enjoy these biscuits with our Easy Chicken Stew – recipe can be found here: https://www.ourcityhomestead.com/easy-chicken-stew/
enjoy from Our City Homestead to yours