Tea Biscuits

Marisol Matadamas


Source: Unknown

★★★★★ 1 vote
10 - 16


3 c
all purpose flour
1/2 c
2 Tbsp
baking powder
1 tsp
1/2 c
vegetable shortening, cold cut into 1/4 in. pieces
1/2 c
vegan butter
1/4 c
soft tofu, blended smooth
3/4 c
soy milk
As needed
whipping cream, whipped


1Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in a bowl.
2Cut in shortening and butter until only pebble sized pieces remain and buttery in colour.
3Add tofu to liquid measure and top it up to one cup with milk. Mix together with fork and add to flour/butter mixture. Stir until just combined with fork.
4Turn out onto floured surface and gently fold over a few times until it comes together. It will be soft and slightly tacky.
5Roll out by hand by gently patting it down until it is uniformly 1-inch thick. Note that the less you mess around with the dough, the more tender they will be.
6Cut with 2-inch biscuit cutter into rounds and place on un-greased baking sheet.
7Bake for 15 minutes, until tops are golden brown. Let cool on a wire rack.
8When cooled, cut horizontally in half. Add whipping cream and strawberries. ( optional, you can use any fruit you like)

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Biscuits
Dietary Needs: Vegetarian