When developing a Pioneer Theme for the classroom, one teacher decided to to have volunteers teach the children to make homemade raspberry jam and Butter Flake Biscuits (very back to basic recipes that might have been made in olden times).
It was an interesting afternoon. For many children, it was their first experience with baking.
A tea biscuit like recipe, Butter Flake Biscuits, use very basic ingredients…flour, baking powder, salt, vinegar, butter, eggs and milk.
They are delicious! Serve them with soup, stews or chili. They are also very yummy with a little butter and homemade jam.
Butter Flake Biscuits
Print recipe| Serves | 12 - 16 biscuits |
Ingredients
- 2 Cups all purpose flour
- 1 Tbsp baking powder
- 3/4 Tsp salt
- 1 Tbsp white vinegar
- 1/2 Cup plus 2 tbsp butter
- 2 Large eggs (beaten)
- 1/3 cup cold milk
Directions
| Preheat oven to 425 °F (use ungreased baking pan) | |
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Combine dry ingredients; cut butter into mixture with pastry blender or by using knives in a scissor fashion.  | |
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Mix well beaten eggs and milk and add to the mixture. Mix lightly with a fork.  | |
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Shape dough into a ball and turn out on lightly floured surface. With rolling pin, lightly roll dough into rectangle about ½ inch thick. Fold dough into thirds then roll into a rectangle and fold into thirds two more times.  | |
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With dough 1/2 inch thick, cut into 2 inch diameter biscuits.  | |
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Bake until biscuits are puffed and golden brown, about 12 minutes.  | |
| Serve warm or at room temperature. | |