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Tea biscuits just the thing for the surplus of herbs

The summer rains we had this week were just what the garden needed … but now, what shall I do with  these nice herbs? So I made my tea biscuit recipe and added cheese (of course) and freshly cut chives.

Tea biscuits are not difficult to make but require a little extra care in the technique. Read through the instructions first and assemble everything you need before you begin. It may seem like a sticky mess when you are mixing it, but do not be tempted to add too much flour or the biscuits will be hard and dry.

Serve these hot from the oven with a generous amount of butter. With several cups of strong black coffee, they were breakfast for me!


Cheese & Chive Biscuits

2 cups all purpose flour

4 tsp. baking powder

1 Tbsp. sugar

1/2 tsp. salt

1/2 cup shortening

1/4 cup snipped chives

1-1/4 cups shredded old cheddar cheese

1 egg

2/3 cup milk


Generously grease a baking sheet. Set aside.

In a bowl, combine flour, baking powder, sugar and salt.

Cut the shortening into the flour with your hands or a pastry blender, leaving pea sized lumps of shortening. This will create air pockets and make the biscuits fluffy.

Snip the chives with scissors – much easier than with a knife.

Add chives and cheese to flour mixture.

In a small bowl, mix egg and milk.

Add egg and milk to flour mixture, stir until all is moistened.

Turn onto a floured surface and knead 20 times. Add only enough flour to keep it from sticking to everything.

Roll to 1” thickness, cut with a biscuit cutter.

Place on greased baking sheet and brush tops with additional milk for a nice golden colour.

Additional cheese and chives can be put on top for garnish.

Bake in a very hot oven – 450º – for 8-12 minutes (depending on the size) until centres appear baked and biscuits are starting to brown.

Serve immediately!

Makes 8-10 biscuits.

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