Buttery Tea Biscuits

These melt-in-your-mouth tea biscuits were a childhood staple while I was growing up.  My mom would make them all the time, and they were always a buttery, wonderful treat.  They are awesome with clam chowder, and even better for dessert (or tea time) served with butter and homemade jam.  I also like them made into Strawberry Shortcakes.  You just cut them in half, top with strawberries and whipped cream, and then pour a strawberry sauce over it all.  Delicious.
And the best thing about them is that they take about 5 minutes to prepare, and 15 to bake, so you have warm baked goodness in no time.

Tea Biscuits

2 cups all purpose flour

4 tsps baking powder

1 tsp salt

1/4 cup butter (room temperature)

1 cup milk

Preheat oven to 450F.  Mix together dry ingredients.  Cut in the butter using a pastry blender or 2 knives until the mixture resembles coarse cornmeal.  Make a well in the centre and slowly pour the milk into it.  Stir the dough just until it all sticks together.  

Turn dough onto a lightly floured surface and knead lightly for a minute or two.  Do not over knead, it should come together quite quickly.  Roll out until it is about 1/2 inch thick and then cut into 15-18 circles (I use the rim of a glass as I do not have a biscuit cutter).  Place on an ungreased baking sheet and bake for 12-15 minutes.  They will be golden brown on top.  

These are best served hot from the oven.