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
1/2 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
3/4 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
1/4inch. 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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