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.

Cold butter: Adds richness and helps create a flaky texture.

Milk: Brings the dough together and adds moisture.

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

• 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.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• 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.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

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

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its coarser texture.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, adding a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that will keep the biscuits light.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
• To extend freshness, you can refrigerate the biscuits. Wrap them individually in plastic wrap or aluminum foil, then place them in an airtight container. They will stay fresh for up to a week.
• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.
• Freeze the biscuits for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through.
• For a quicker option, you can microwave the biscuits on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• If you prefer a crispier texture, lightly toast the biscuits in a toaster oven or under the broiler for a few minutes.

• Preheat your oven to 350°F (175°C). Wrap the tea biscuits in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until warmed through.

• For a quick reheat, use a microwave. Place the tea biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check for warmth and add more time if necessary, but be cautious to avoid making them too soft.

• If you have a toaster oven, set it to 350°F (175°C). Place the tea biscuits directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy on the outside.

• For a stovetop method, use a 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, checking frequently to ensure they don't burn. This method gives them a nice, toasty exterior.

• If you prefer a steam method, place the tea biscuits in a steamer basket over simmering water. Cover and steam for about 5 minutes. This will keep them moist and soft.

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

• Mixing bowl: Combine flour, baking powder, and salt in this bowl.

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

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

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

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

• Knife: Cube the cold butter.

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

• Pastry brush: Optional, for brushing milk or butter on top of the biscuits before baking.

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

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

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

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.