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Salty Tea Biscuits

breads, cakes, cheese/eggs, desserts

3 cups flour
plus flour for dusting
1 teaspoon salt
1 1/2 cups butter
3 egg yolks
1 whole egg
1/2 cup sour cream
1 1/2 cakes compressed yeast; crumbled
poppy seed, caraway seed, salt,
grated cheese, paprika, or
almond halves; for topping

In a large mixing bowl, place the 3 cups flour and salt. Add butter and cut in with a pastry blender or fork until crumbly. Make a well in the center and pour in egg yolks, sour cream, and yeast; stir until yeast dissolves. With 2 spoons stir liquid ingredients into dry ingredients and form into a rough mass. Turn dough out onto a floured board and knead until smooth and shiny (5 to 10 minutes). With a floured rolling pin, roll out dough into a rectangle 1/2 to 3/4 inch thick. Transfer dough to a sheet of waxed paper. Crack whole egg into a small bowl and beat well; brush over surface of dough. Dip fork tines in hot water and then repeatedly run fork the length of the rectangle, covering entire surface with long lines. Brush again with egg, cover, and chill 24 hours. Preheat oven to 400 degrees. Remove dough from refrigerator. With a sharp knife cut dough in different shapes as desired. Arrange biscuits well spaced on ungreased baking sheets and decorate with topping of choice. Place biscuits in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Serving Ideas : Serve warm. NOTES : yield: 2 dozen medium biscuits. 0 0 0 0 0 0 0 5626 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 24 servings

Preparation Time: 0:00

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