Raisin Tea Biscuit Recipe

Flour: The base of the biscuit dough, providing structure and texture.

Sugar: Adds sweetness to the biscuits.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Cold butter: Creates a flaky texture by incorporating small pockets of fat into the dough.

Milk: Adds moisture to the dough, helping to bind the ingredients together.

Raisins: Provide a sweet and chewy contrast to the tender biscuit.

When cutting in the cold butter for this raisin tea biscuit recipe, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This technique helps create a flaky texture in the final product. Make sure the butter remains cold to prevent it from melting into the dough, which can result in a denser biscuit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the biscuits denser.

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

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to reduce the milk slightly to compensate for the extra liquid.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, though you may need to adjust the liquid content in the recipe.

• 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.

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

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

• cold butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative that adds a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

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

• raisins - Substitute with dried cranberries: Dried cranberries add a tart flavor and similar texture to the biscuits.

• raisins - Substitute with chopped dates: Chopped dates provide a natural sweetness and chewy texture similar to raisins.

• To keep your raisin tea biscuits fresh, store them in an airtight container at room temperature. They will stay delicious for up to 3 days.

• If you want to extend their shelf life, 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.

• For longer storage, freezing is an excellent option. First, let the biscuits cool completely on a wire rack. This prevents condensation and ice crystals from forming.

• Once cooled, arrange the biscuits in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the biscuits are firm. This step ensures they won't stick together.

• Transfer the frozen biscuits to a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness. They can be frozen for up to 3 months.

• When you're ready to enjoy a biscuit, remove it from the freezer and let it thaw at room temperature for about 30 minutes. For a warm treat, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.

• If you prefer, you can also microwave the thawed biscuits for about 20 seconds on high. This method is quick and convenient, perfect for when you're in a hurry.

• Remember, the key to maintaining the delightful texture of your raisin tea biscuits is to avoid overexposure to air and moisture. Proper storage ensures they remain as scrumptious as the day you baked them.

• Oven Method:

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

• Microwave Method:

  1. Place a raisin 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.
  4. Check if it's warm enough; if not, microwave in 10-second increments.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the raisin tea biscuits on the toaster oven tray.
  3. Heat for 5-7 minutes or until they are warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the raisin tea biscuits in the skillet.
  3. Cover with a lid to trap the heat.
  4. Warm for about 2-3 minutes on each side, checking frequently to avoid burning.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the raisin tea biscuits in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.

• Oven: Preheat to 425°F (220°C) to bake the biscuits.

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

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

• Measuring cups: Measure out the flour, sugar, milk, and raisins accurately.

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

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

• Spoon: Use to drop the dough onto the baking sheet.

• Cooling rack: Place the baked biscuits on this to cool down.

Pre-measure ingredients: Measure out flour, sugar, 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.

Soak raisins: Soak raisins in warm water for a few minutes to plump them up, making them easier to fold into the dough.

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

Use an ice cream scoop: Use an ice cream scoop to drop uniform spoonfuls of dough onto the baking sheet.