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 by incorporating small pockets of fat into the dough.

Milk: Adds moisture and helps bind the ingredients together.

When cutting in the butter for this tea biscuit recipe, make sure it is very cold. You can even freeze the butter for a few minutes before using it. 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. This ensures that the butter is evenly distributed without melting, which is key to achieving a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, 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 to achieve a similar leavening effect.

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

• sugar - Substitute with honey: Use ¼ cup honey for every ¼ cup sugar, but reduce the milk slightly to balance the added liquid.

• cold butter - Substitute with coconut oil: Use the same amount of solid coconut oil to achieve a similar texture and a subtle coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the biscuits, though it may make them slightly more acidic.

• Allow the tea biscuits to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the biscuits in an airtight container. They will stay fresh at room temperature for up to 2 days.
• To extend their shelf life, store the biscuits in the refrigerator. Use an airtight container or wrap them tightly in plastic wrap. They will keep for up to a week.
• For freezing, individually wrap each biscuit in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easy to thaw only what you need.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.
• Tea biscuits can be frozen for up to 3 months. For best results, consume them within this period.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until heated through.
• Alternatively, you can microwave the frozen biscuits on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• For a crispier texture, consider toasting the biscuits in a toaster oven after microwaving.
• Enjoy your tea biscuits with a cup of tea, coffee, or even alongside a bowl of soup for a delightful treat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tea biscuits on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method helps retain the biscuits' original texture and flavor.

• Microwave Method: Place the tea biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. This method is quick but may make the biscuits a bit softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tea biscuits directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• Steaming Method: If you have a steamer, this is a gentle way to reheat tea biscuits. Place the biscuits in the steamer basket and steam for about 5 minutes. This method keeps them moist and fluffy.

• Skillet Method: Heat a non-stick skillet over low heat. Place the tea biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the biscuits a slightly crispy bottom while keeping the top soft.

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

• Mixing bowl: Combine the dry ingredients and mix them together.

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

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

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

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

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut dough on it for baking.

• Parchment paper: Line the baking sheet to prevent sticking.

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

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

• Flour sifter: Optional, but can be used to sift the flour for a finer texture.

Pre-measure ingredients: Measure out flour, baking powder, salt, and sugar in advance to streamline the process.

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

Chill the dough: Prepare the dough ahead of time and chill it in the fridge. This makes it easier to handle and roll out.

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

Batch baking: Double the recipe and freeze extra biscuits for a quick bake later.