Cheese Tea Biscuit Recipe

All-purpose flour: The base of the biscuit dough, 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 and cubed butter: Creates a flaky texture by forming layers in the dough.

Shredded cheddar cheese: Adds a rich, savory flavor to the biscuits.

Milk: Moistens the dough and helps bind the ingredients together.

When incorporating the butter into the flour mixture, use a pastry cutter or two knives to ensure the butter remains cold and forms pea-sized pieces. This technique helps create a flaky texture in the biscuits. Avoid overmixing the dough after adding the milk to prevent the biscuits from becoming tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but 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 the same leavening effect.

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

• cold and cubed butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture, though the flavor may differ slightly.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella will give a milder flavor and a different texture, but will still provide the cheesy element.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the biscuits, making them fluffier.

• Allow the cheese tea biscuits to cool completely on a wire rack before storing them. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.
• Store the cooled biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them fresh for longer, consider refrigerating them.
• To refrigerate, place the biscuits in a resealable plastic bag or an airtight container. They will stay fresh for up to a week.
• For longer storage, freezing is an excellent option. Wrap each biscuit individually in plastic wrap to prevent freezer burn. Then, place the wrapped biscuits in a resealable freezer bag or an airtight container.
• Label the container with the date so you can keep track of how long they’ve been frozen. The biscuits can be frozen for up to 3 months.
• When you're ready to enjoy a frozen biscuit, remove it from the freezer and let it thaw at room temperature for about an hour. Alternatively, you can reheat them 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 they are warmed through and slightly crispy on the outside.
• If you prefer a quicker method, you can microwave the biscuits. Place a biscuit on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds, or until heated through.

• Oven Method:

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

• Microwave Method:

  1. Place a cheese tea biscuit on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious not to overheat.

• Toaster Oven Method:

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

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the cheese tea biscuits in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Warm for 2-3 minutes on each side, checking to ensure they don't burn.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the cheese tea biscuits in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure even warming.

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

• Mixing bowl: Combine the dry ingredients and mix the dough.

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

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

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

• Cheese grater: Shred the cheddar cheese.

• Baking sheet: Place the spoonfuls of dough 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 all ingredients before starting to save time during the cooking process.

Use a food processor: Quickly cut in the butter using a food processor instead of doing it by hand.

Shred cheese in advance: Shred the cheddar cheese ahead of time and store it in the fridge.

Line baking sheet: Line your baking sheet with parchment paper for easy cleanup.

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