Featured Recipe

Cheddar Tea Biscuits
These little tea biscuits won’t last long!
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1/3 cup butter or margarine (cold)

1 ½ cupsKinnikinnick All Purpose Flour Blend

¼ cup granulated sugar

1 tsp baking powder (gluten free)

¼ tsp baking soda (gluten free)

¼ tsp salt

1 egg (slightly beaten)

½ cup 14% sour cream  

2½ tbsp 2% milk

½ cup sharp cheddar cheese (shredded)


Preheat oven to 400°F (204°C) line a cookie sheet with parchment paper and set aside.

Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder, granulated sugar and salt. With a pastry knife cut butter into flour mixture until mixture is stringy and butter is coated with flour.

In a separate bowl, combine sour cream, egg, milk and shredded cheese. Mix until combined.

Create a well in the middle of flour mixture and add liquid. Mix with a fork or hands until just combined.

Scoop tea biscuits onto prepared pan and flatten slightly. 

Bake at 400° F for 12-14 minutes until edges are golden brown. Cool on a wire rack. 

Yields 14 Tea biscuits

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