Little Georgia Biscuits Carolina Cream Cheese Biscuits Tea Biscuits
Little Georgia Biscuits
3 cups flour 1-1/2 Tbsp sugar 2-1/4 cups heavy cream 1-1/2 Tbsp baking powder
1/2 to 1 tsp salt melted butter
Preheat oven to 400 Degrees F. Sift dry ingredients together. Slowly fold in cream; don't knead
dough. Roll to 1/8 inch thickness. Cut in small rounds, stack double, press together and dip in
melted butter. Place on buttered pan. Bake in preheated oven for approximately 15 minutes, until
golden brown.
Carolina Cream Cheese Biscuits
12 ounces cream cheese, softened 1 cup butter, softened 1-1/2 cups self-rising flour
2/2 to 1 tsp salt
Combine above ingredients by hand or in food processor. Don't OVER MIX! Divide mixture into 1/2-cup
portions and refrigerate for at least 30 minutes. Roll out one portion at a time to approximately
1/8 inch thickness (flour work surface and rolling pin to prevent sticking). Cut out bite-size
biscuits (1 to 1-1/4 inch diameter) and place on ungreased cookie sheet 1 inch apart. Bake in 425
degree F. oven until light brown (10 to 12 minutes). Makes: 4 dozen (allow 6 biscuits per person).
NOTE: Uncooked biscuits may be frozen by placing entire cookie sheet in freezer. Remove biscuits
to plastic bag when hard and store in freezer until ready to use. Thaw on cookie sheet
before baking.
Tea Biscuits
2 cup all-purpose flour 1 Tbsp. baking powder (check date for freshness) 1 tsp. salt 2 Tbsp sugar
1/2 cup butter or shortening
2/4 cup milk
Preheat oven to 400 . Grease a baking sheet.
Combine flour, baking powder, sugar and salt. Cut butter or shortening in until mixture has a fine
crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out
to a thickness of about
3/4inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest
for a few minutes. Bake for 12 to 15 minutes. Serve warm.
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