Tea Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Sugar: Adds a touch of sweetness to the biscuits.

Cold butter: Creates a flaky texture and rich flavor.

Milk: Binds the ingredients together and adds moisture to the dough.

When cutting in the butter for your tea biscuits, ensure it is very cold. This helps create those desirable flaky layers. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, pop the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed. This combination mimics the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• sugar - Substitute with honey: Use ½ the amount of honey as a substitute for sugar. Honey adds moisture and a different flavor profile.

• cold butter - Substitute with coconut oil: Use the same amount of solid coconut oil. It provides a similar texture but will add a slight coconut flavor.

• milk - Substitute with almond milk: Use the same amount of almond milk. It is a good dairy-free alternative and adds a subtle nutty flavor.

• To keep your tea biscuits fresh and delightful, store them in an airtight container at room temperature. They will stay good for up to 2 days.
• For longer storage, place the biscuits in a resealable plastic bag or wrap them tightly in aluminum foil. Store them in the refrigerator for up to a week.
• If you want to freeze the biscuits, first let them cool completely. Then, wrap each biscuit individually in plastic wrap to prevent freezer burn.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months.
• When you're ready to enjoy your frozen biscuits, thaw them at room temperature for about an hour or reheat them in a preheated oven at 350°F (175°C) for 10 minutes.
• For a quick thaw, you can also microwave the biscuits on a microwave-safe plate for 20-30 seconds on medium power.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tea biscuits on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.

• Microwave Method:

  1. Place the tea biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the tea biscuits directly on the rack or on a small baking sheet.
  3. Heat for about 5-7 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the tea biscuits in the skillet.
  3. Cover with a lid to trap the heat.
  4. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• Oven: Preheat to 450°F (230°C) to bake the biscuits.

• Large bowl: Use to whisk together the dry ingredients.

• Whisk: Helps to combine the flour, baking powder, salt, and sugar evenly.

• Pastry cutter: Cut in the butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Rolling pin: Roll out the dough to about ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this for baking.

• Cooling rack: Allow the biscuits to cool after baking.

• Knife: Cube the cold butter for easier incorporation into the dough.

• Flour sifter: Optional, but can be used to ensure the flour is light and free of lumps.

• Pastry mat: Provides a lightly floured surface for kneading the dough.

Pre-measure ingredients: Measure out flour, baking powder, salt, and sugar ahead of time to streamline the process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Cold butter trick: Freeze the butter and grate it into the dry mixture for faster incorporation.

No-knead method: Skip kneading by mixing until just combined to save time and avoid overworking the dough.

Quick cleanup: Line your baking sheet with parchment paper to reduce cleanup time.