Tea Biscuit Recipe with Butter

All-purpose flour: The base of the biscuit, 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 creates a flaky texture.

Milk: Binds the ingredients together and adds moisture.

When cutting in the butter for this tea biscuit recipe, make sure it is very cold. This helps create those desirable flaky layers. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, you can place the mixture in the refrigerator for a few minutes to firm it up again before continuing.

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

• 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 adjust the recipe accordingly.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use a bit more to achieve the same level of saltiness.

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

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

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that will keep the biscuits moist.

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

• To keep your tea biscuits fresh and delightful, allow them to cool completely on a wire rack before storing.
• Place the cooled biscuits in an airtight container. This helps maintain their texture and prevents them from becoming stale.
• Store the container at room temperature if you plan to enjoy them within 2-3 days. For longer storage, consider refrigerating them.
• If you wish to freeze the biscuits, wrap each one individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them fresh.
• Place the wrapped biscuits in 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 a frozen biscuit, remove it from the freezer and let it thaw at room temperature for about 30 minutes.
• For a warm, freshly-baked taste, reheat the thawed biscuits in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.
• Serve the reheated biscuits with a pat of butter or a dollop of jam for that just-baked goodness.

• Oven Method:

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

• Microwave Method:

  1. Place the tea biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if they are warm enough; if not, continue in 10-second intervals.
  5. Enjoy with a spread of butter or jam.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the tea biscuits directly on the rack or on a small baking sheet.
  3. Heat for 5-7 minutes until they are warmed through and slightly crispy.
  4. Serve with a generous amount of butter or jam.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the tea biscuits in the skillet.
  3. Cover with a lid to trap the heat.
  4. Warm for about 2-3 minutes on each side.
  5. Serve hot with butter or jam.

• 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 the salt and baking powder precisely.

• Spatula: Stir the mixture as you gradually add milk.

• Rolling pin: Roll out the dough to about ½-inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

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

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

• Knife: Cut the cold butter into small pieces.

• Flour sifter: Optional, but useful for ensuring the flour is lump-free.

• Pastry brush: Optional, for brushing the tops of the biscuits with milk or butter before baking.

Pre-measure ingredients: Measure out flour, baking powder, and salt in advance to streamline the process.

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

Chill the butter: Keep the butter in the freezer for a few minutes before using to ensure it stays cold.

No-knead method: Mix the dough just until it comes together to avoid overworking it, saving time on kneading.

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