British Tea Biscuit Recipe

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

Granulated sugar: Adds sweetness to the biscuits.

Unsalted butter: Provides richness and helps create a tender crumb.

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

Salt: Enhances the flavor of the biscuits.

Egg: Adds moisture and helps bind the ingredients together.

Milk: Adds moisture and helps create a tender texture.

When incorporating the cold, cubed butter into the dry ingredients, use your fingertips to rub it in gently. This technique helps to create a crumbly texture, which is essential for achieving the perfect biscuit. Be careful not to overwork the dough, as this can result in a tougher 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.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan alternative.

• milk - Substitute with almond milk: Almond milk is a good dairy-free option that won't significantly alter the taste.

• Allow the 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.

• Place the cooled biscuits in an airtight container. You can use a tin, a plastic container with a tight-fitting lid, or even a resealable plastic bag. Ensure the container is clean and dry to maintain the biscuits' freshness.

• If you want to add a touch of elegance, layer the biscuits between sheets of parchment paper. This not only keeps them from sticking together but also adds a charming, old-world touch to your storage method.

• Store the container in a cool, dry place away from direct sunlight. A pantry or cupboard works perfectly. The biscuits should stay fresh for up to a week.

• For longer storage, consider freezing the biscuits. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When you're ready to enjoy the frozen biscuits, allow them to thaw at room temperature. You can also warm them in a preheated oven at 300°F (150°C) for a few minutes to restore their crispness.

• Avoid storing biscuits in the refrigerator, as the moisture can alter their texture, making them less enjoyable.

• If you notice any signs of staleness, you can revive the biscuits by placing them in a preheated oven at 300°F (150°C) for about 5-10 minutes. This will help to crisp them up again.

• Preheat your oven to 300°F (150°C). Place the biscuits on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• Use a toaster oven set to 300°F (150°C). Place the biscuits directly on the rack or on a small baking tray. Heat for 8-10 minutes, checking occasionally to ensure they don't over-brown.

• For a quick method, use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious, as microwaving can make them slightly chewy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscuits in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over low heat. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, flipping halfway through to ensure even warming.

• Oven: Preheat to 350°F (175°C) to bake the biscuits.

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

• Pastry cutter: Rub the cold, cubed butter into the dry ingredients until the mixture resembles breadcrumbs.

• Whisk: Beat the egg before adding it to the dough.

• 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 ¼ inch thick.

• Floured surface: Roll out the dough on this to prevent sticking.

• Cookie cutter: Cut out the biscuits from the rolled dough.

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

• Wire rack: Let the baked biscuits cool on this.

Prepare ingredients ahead: Measure and set out all ingredients before starting to save time during the baking process.

Use a food processor: Quickly combine butter and dry ingredients by pulsing them in a food processor until the mixture resembles breadcrumbs.

Chill the dough: If the dough becomes too soft, chill it in the fridge for 10 minutes to make it easier to roll out and cut.

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

Batch baking: Double the recipe and freeze extra biscuits for future use.