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.

Butter: Provides richness and a tender crumb; must be cold and cubed.

Milk: Adds moisture to the dough, bringing everything together.

When cutting in the butter for the tea biscuits, make sure it is very cold. This helps create a flaky texture. 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, which is crucial for achieving the perfect biscuit consistency.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, but may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance, though texture may vary.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Provides a slightly different mineral content and flavor profile.

• sugar - Substitute with honey: Adds moisture and a different sweetness profile; use ¾ cup honey for each cup of sugar and reduce liquid by ¼ cup.

• sugar - Substitute with maple syrup: Adds a unique flavor; use ¾ cup maple syrup for each cup of sugar and reduce liquid by ¼ cup.

• butter - Substitute with margarine: Provides a similar texture but may alter flavor slightly.

• butter - Substitute with coconut oil: Adds a subtle coconut flavor and is dairy-free; use in equal amounts.

• milk - Substitute with almond milk: Suitable for those who are lactose intolerant or vegan; may slightly alter flavor and texture.

• milk - Substitute with buttermilk: Adds a tangy flavor and makes biscuits fluffier; use in equal amounts.

• Allow the tea biscuits to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.
• Store the biscuits in an airtight container at room temperature. They will stay fresh for up to 2 days. For longer storage, consider freezing them.
• To freeze, place the cooled biscuits on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the biscuits to a freezer-safe bag or container. Label with the date and type of biscuit for easy identification.
• When ready to enjoy, thaw the biscuits at room temperature or reheat them in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore their original texture and warmth.
• For an extra touch, brush the tops with a bit of melted butter before reheating to give them a fresh, golden finish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tea biscuits on a baking sheet and cover them 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' flaky texture.

• 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. Be cautious not to overheat, as this can make them rubbery.

• 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 5-7 minutes, checking halfway through to ensure they don't over-brown. This method is quick and maintains the biscuits' crispiness.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the tea biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, flipping halfway through. This method is great for a quick reheat and adds a slight crisp to the exterior.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steaming basket over the pot and arrange the tea biscuits in the basket. Cover and steam for about 3-5 minutes. This method keeps the biscuits moist and soft.

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

• Mixing bowl: Combine the flour, baking powder, salt, and sugar.

• 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 out the baking powder and salt precisely.

• Baking sheet: Place spoonfuls of dough onto this for baking.

• Spoon: Drop spoonfuls of dough onto the baking sheet.

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

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

Use a food processor: Quickly cut in the butter by pulsing the dry ingredients and butter together in a food processor.

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

Preheat the oven early: Start preheating your oven before you begin mixing to save waiting time.

Line the baking sheet: Use parchment paper or a silicone baking mat to avoid greasing the baking sheet.