Molasses Tea Biscuits

These tea biscuits have a rich flavor with the addition of molasses. I sprinkle a little extra cane sugar on top to give them a nice texture and it reminds me of the molasses cookies my grandmother used to make. They are also a little sweeter since there is the additional sugar in the molasses, so you could cut down on the cane sugar in the basic recipe to reduce sweetness. They are great with coffee.

Chocolate Peanut Butter Tea Biscuit

This recipe gives the tea biscuit  a subtle flavor of Peanut butter and chocolate. I added some powered sugar on top when they were done to give a little extra sweetness. Like scones, tea biscuits are not extra sweet like a cookie. They are instead, slightly sweet.

Cranberry Orange Tea Biscuits

This is another recipe that makes me think of the holiday, it must be the cranberries. It might also be the fact that I live in Arizona so baking is not something I do when it’s over 100 degrees outside. As soon as the weather finally starts cooling off in November, it’s time to start baking. It just happens to coincide with the holidays.  This recipe is good year round. The orange zest and cranberries go great together.

All About Tea Biscuits

A tea biscuit is basically scone dough that is rolled out and cut with a round cookie cutter to make smaller portion sizes  — all of my recipes make about 13 or more servings and range from 130 to just under 200 calories each. I didn’t want to call these scones because I use a cookie cutter, about 3″ diameter and they are much thinner, about 1/2 inch thick, designed to be lower in calories but still somewhat filling.  

Gingerbread Tea Biscuits

Here’s another tea biscuit recipe ready for the holidays. This one is full of holiday spices and uses the same “basic recipe” which you can read about in the All About Tea Biscuits blog. The only differences between all my  recipes are the ingredients shown as the “variations”, such as those down below.  I hope you enjoy.

Oatmeal Raisin Tea Biscuits

This is your basic Oatmeal Raisin tea biscuit — you can’t go wrong with this one.  These are great to take with you for a quick snack to avoid the fast food fallback. They cost hardly anything to make,  pennies compared to the cost of a nutrition or snack bar. I make four batches in a little over an hour, one after another, one mess and about 52 or more tea biscuits for a couple of dollars, if that.  I’ll calculate that out one day soon. For more tips see All About Tea Biscuits.

Louisiana Kidney Beans and Rice

Slow-cooking Louisiana style makes for a great supper on a cool fall evening. This recipe has a nice blend of flavors. If you use beans alot, you can cook a larger batch of Kidney beans, drain them well, and then the extras you can feeze to use latter.   This recipe is worth making again.

Lentil Spinach Stew

This recipe is a great way to get your greens and it’s high in protein from the lentils. The Worcestershire sauce and Thyme give it an unusual flavor that can be described. This was one of my daughters favorite stews and I’ve made it more times than I can count. 

Peanut Butter-Vegetable Soup

This recipe is excellent. I have made it several times and served it to several who were more finicky in their food choices and ended up loving the soup. When the were told the ingredients, they were amazed that they liked it.  It’s also very easy to prepare and the results are a very warming meal.

Spiced Hummus

This recipe has been tried many times and always a hit at parties and holidays with tortilla chips or fresh veggies. I’ve had hummus that had too much lemon, so I tend to leave it out altogether and it tastes great.  I’ve give this recipe to many of my friends and family. It’s fast and easy and always good.