Shelley Begonia; Simple "Baking Powder Biscuit" Tea Made Elegant

Now days, at least in Seattle, there are a whole slew of small shops baking biscuits  from Biscuit Bitch, Serious Biscuit, Biscuit Box, Biscuit and Bean (you get the idea).  Usually they serve versions on the biscuit and gravy theme, some with cheese sauce, garlic, jalapenos, etc.  Not to be outdone, the English Teacup Shop, came up with a "Baking Powder Biscuit Tea" recipe just to keep up with the trend.  

First of all there will be no gravy or jalapenos (unless you really have too).  We start with our absolutely best baking powder biscuit recipe that we developed and which we share below.  

Second, we suggest a "stiff" tea.  There is nothing delicate about biscuits so the tea needs to stand up to the biscuit and not be overwhelmed with it.  We use Irish breakfast tea and for those who want really strong tea, try Scottish breakfast tea.

Thirdly since this is a tea, we suggest you use a piece of elegant Shelley. In this case we used Shelley Begonia because of its simple elegance.  

Biscuits may be served with butter or jam, perhaps even some jalapeno pepper jelly to keep up with the times, use your imagination!

English Teacup Baking Powder Biscuits 

2 cups of flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter (1 stick)
3/4 cup milk

Preheat oven to 450 degrees

Mix together the dry ingredients in a bowl.  Cut up butter into small pieces and add to the dry ingredients.  Use a pastry blender until mixture looks like small crumbs.  Mix in milk.

Place the dough on a lightly floured surface and knead dough 10 times.  Roll out to 1/2 inch thick.  Cut with a floured 2 to 2-1/4 inch round.  Place on ungreased cookie sheet 1 inch apart.

Bake for 10 to 12 minutes, or until golden brown. Immediately remove from cookie sheet.  Serve warm.

You're Welcome!