Tea Biscuits Recipe

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

Sugar: Adds a touch of sweetness to the biscuits.

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: Binds the ingredients together and adds moisture.

When cutting in the butter, make sure it is cold and cut into small pieces. This helps create a flaky texture in the biscuits. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving the right consistency and ensuring the biscuits rise properly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though the texture might be slightly different.

• sugar - Substitute with honey: Honey provides natural sweetness and moisture, but you may need to reduce the liquid in the recipe slightly.

• sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and natural sweetness, but like honey, you may need to adjust the liquid content.

• 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 may add a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity, though it has a coarser texture.

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

• milk - Substitute with soy milk: Soy milk is another dairy-free option that works well in baking, maintaining a similar texture.

• Allow the tea biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation and keeps them from becoming soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days.

• If you want to keep them fresh for a longer period, wrap each biscuit individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or an airtight container and store them in the refrigerator for up to a week.

• To freeze the tea biscuits, first wrap each one tightly in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain their texture.

• Place the wrapped biscuits in a single layer on a baking sheet and freeze for about an hour. This step ensures they freeze individually and don’t stick together.

• Once the biscuits are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you’re ready to enjoy the frozen biscuits, remove the desired amount from the freezer and let them thaw at room temperature for about an hour. For a quicker option, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

• If you prefer a softer texture, wrap the thawed biscuits in a damp paper towel and microwave them on medium power for 20-30 seconds. This will help to retain their moisture and softness.

• Preheat your oven to 350°F (175°C). Place the tea biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quicker method, use a microwave. Wrap each tea biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This helps retain moisture and prevents the biscuits from becoming too dry.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the tea biscuits directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warmed through and slightly crispy on the outside.

• For a stovetop method, heat a non-stick skillet over low heat. Place the tea biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you prefer a steam method, place a steaming basket over a pot of boiling water. Arrange the tea biscuits in the basket, cover, and steam for about 5 minutes. This method keeps the biscuits moist and soft.

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

• 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, and milk accurately.

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

• 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.

• Parchment paper: Line the baking sheet to prevent sticking.

• Spatula: Transfer the biscuits to the baking sheet.

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

• Flour sifter: Optional, to ensure the flour is light and free of lumps.

Pre-measure ingredients: Measure out all flour, sugar, baking powder, and salt before starting to save time during preparation.

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 on busy days.

Quick cleanup: Line your baking sheet with parchment paper to reduce cleanup time.

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