Sandy's Rich Tea Biscuits

I love these tea biscuits. Slightly similar to scones, they are delicious warm with butter, jam, peanut butter, cheese, or beside a stew or soup. I have been making this recipe since I was in Undergrad. It simple and very quick to make - you can literally mix it all up in about ten minutes, and the baking time is 10 minutes as well. Perfect for if you have run out of bread and want a quick substitution. They are also especially delicious for an afternoon tea with jam, preserves, and other treats. The recipe makes 6 large biscuits, or 12 if you make them smaller, like I did this time.

Ingredients:

• 2 cups flour (can sub 1/2 cup out for whole wheat flour)
• 2 tbsp sugar
• 1 tsp salt
• 4 tsp baking powder
• 1/2 cup cold butter, cubed
• 1 cup cold milk

Directions:

1. Preheat your oven to 450 degrees F or 220 degrees C
2. Whisk together the dry ingredients, and add the small cubes of chilled butter
3. Using your fingers or a pastry cutter, work the butter into the dry ingredients, until it is the texture of large bread crumbs. don't let the butter dissappear fully
4. Stir in the milk
5. Turn the dough out onto a lightly floured workspace, and pat it into a rough rectangle
6. Cut  it into six very thick pieces (about 1 inch thick), and place on a buttered pan
7. Brush some milk or melted butter on the top of the biscuits so they brown a little in the oven
8. Bake in the preheated oven for 10-12 minutes, until they spring back to the touch and are ever so slightly golden