Soup and Tea Biscuits

We ate yesterday’s leftovers for lunch, so for supper tonight we had chicken vegetable soup. To round out the meal, I made tea biscuits, from the recipe in my well-used, and rather oily,  “Cooking with St. Lawrence Corn Oil.”

The recipe booklet was published by St. Lawrence Starch, probably in the early ’70s, right here in Mississauga.

The recipe (below) is quick and easy, and the biscuits taste best when warm. The next day, you can zap them for a few seconds in the microwave.

Minute Magic Tea Biscuits

Note: The original recipe calls for a 450°F oven, but that made the biscuits too brown.

  • 2 cups sifted all-purpose flour
  • 3 tsp. baking powder
  • 3/4 tsp salt
  • 1/3 cup corn oil (I used canola oil)
  • 2/3 cup milk

Preheat oven to 425°F. Sift or mix well together the flour, baking powder and salt. Add corn oil and milk. Stir with a fork only until all the ingredients are moistened.

Turn onto a floured board. Knead lightly 6 to 8 times. Pat or roll out the dough 1/2 to 3/4 inch thick. Cut with a knife into squares. (I used a pizza cutter, and made diamond shapes. 😉 )

Place on ungreased baking sheet, very close together. Bake at 425°F, until golden brown, about 15 minutes.

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4 Responses to Soup and Tea Biscuits

  1. Pingback: Minute Magic Pastry « What’s For Supper Tonight?

  2. Shirley Rick says:

    Help! I’m looking for the receipe for the Tea Muffins from the cooking with St. Lawrence Corn Oil Cookbook. Still have the recipe book but the page is missing!

  3. Pingback: Corn Oil Tea Muffins « What's For Supper Tonight?

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