Biscuit Rise

I grew up on Canadian tea biscuits, a lighter, dryer scone-like pastry except it isn't sweet. In North Carolina I was introduced to the southern biscuit which is butterier, saltier and denser. Southern biscuits go just as well with fried chicken or breakfast. tea biscuits are more of a snack or breakfast food.

I've made all kinds of tea biscuits my whole life, raisin, cheese, cranberry, tea and southern. But although my biscuits are always a favourite I've never been satisfied with any of my recipes. This time I decided to try something different. Instead of kneading I would roll the dough, applying a puff pastry technique. After I mixed the dough as little as possible I put the dough on a floured board and rolled it twice. Then I folded it in half and rolled it twice again. I repeated this a total of about 6 times. I cut off the rough edges so I had a rectangle. Then I cut the dough into triangles to minimize re-rolling. I re-rolled the cut off dough into a rectangle and cut into two triangles. I think next time I'll cut them in traditional circles and see how that goes, but I got the rise that I wanted.