Mini Morsel Tea Biscuits Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Cold butter | 1/2 Cup (16 tbs) | |
| Chocolate morsels | 1 Cup (16 tbs) | |
| Eggs | 4 Small, divided | |
| 1 cup undiluted Evaporated Milk | ||
| Vanilla extract | 1 1/2 Teaspoon | |
| Milk | 2 Tablespoon | |
Directions
COMBINE flour, sugar, baking powder and salt in large bowl.
With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in morsels.
BEAT 3 eggs, evaporated milk and vanilla in medium bowl.
Add to flour mixture all at once; stir with fork to form a soft dough.
Turn dough onto well-floured surface.
Knead 6 to 8 times.
Pat dough to 3/4 inch thickness.
Cut with floured 2 1/2-inch biscuit cutter.
Transfer to lightly greased baking sheets.
Beat remaining egg and milk in small bowl; brush over biscuits.
BAKE in preheated 400°F. oven for 14 to 16 minutes or until golden brown.
Remove to wire racks
With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in morsels.
BEAT 3 eggs, evaporated milk and vanilla in medium bowl.
Add to flour mixture all at once; stir with fork to form a soft dough.
Turn dough onto well-floured surface.
Knead 6 to 8 times.
Pat dough to 3/4 inch thickness.
Cut with floured 2 1/2-inch biscuit cutter.
Transfer to lightly greased baking sheets.
Beat remaining egg and milk in small bowl; brush over biscuits.
BAKE in preheated 400°F. oven for 14 to 16 minutes or until golden brown.
Remove to wire racks
Chef
