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This recipe for Tea Biscuits is from an old Purity cookbook that happened to be set on a hot element on the stove. I couldn't bear to through it away - even with the brown circles on many pages and holes in others - I use what recipes I can read. I should also mention that Purity came out with a new version a few years ago. These tea biscuits are one of the reasons I couldn't part with it. Eaten hot from the oven with honey drizzled over them. . . great comfort food!
Barb in Calgary.

Buttermilk Tea Biscuits
2 cups all-purpose flour
4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/3 cup shortening
3/4 cup + 2 tbsps buttermilk

Preheat oven to 450 degrees.

Blend or sift together the flour, baking powder, baking soda and salt; cut in shortening. Add the buttermilk, stirring with a fork, to make a soft dough.
Turn onto a lightly floured surface. Knead gently 8 to 10 times.
Roll or pat to desired thickness.
Cut with a 'floured' cutter - straight down without twisting.
Bake on an ungreased baking sheet 12 to 15 minutes.

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers