Easy Tea Biscuit Recipe

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 this tea biscuit recipe, make sure it is very cold. You can even freeze the butter for a few minutes before using it. This ensures that the butter stays in small, solid pieces, which creates pockets of steam during baking. These pockets of steam are what make the biscuits flaky and tender. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the warmth can melt the butter.

• 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: A gluten-free flour blend can be used for those with gluten intolerance or celiac disease, though the texture may vary.

• 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 you can use it in place of both flour and baking powder.

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

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly as it has larger grains.

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

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, but it will add a subtle coconut flavor.

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

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative, though it may slightly change the flavor and texture.

• To keep your biscuits fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• For longer storage, place the biscuits in a resealable plastic bag or wrap them tightly in aluminum foil. Store them in the refrigerator for up to a week.
• If you want to enjoy your biscuits later, freezing is a great option. Place the cooled biscuits on a baking sheet and freeze them 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 store for up to 3 months.
• 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 for about 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• For an extra touch of freshness, brush the reheated biscuits with a bit of melted butter before serving.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are heated through.
• For a quicker method, use a microwave. Wrap each biscuit in a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time if needed.
• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.
• To reheat on the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.
• For a toaster oven, preheat to 350°F (175°C). Place the biscuits on the rack or a baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy on the outside.

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

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

• 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.

• Wooden spoon: Stir the milk into the dry ingredients until the dough comes together.

• Floured surface: Turn out the dough for kneading.

• 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 for baking.

• Oven mitts: Use these to safely handle the hot baking sheet when removing it from the oven.

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 saves time when you’re ready to bake.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer of biscuits.

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