Newfoundland Tea Biscuits 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.

Butter: Adds richness and flakiness to the biscuits.

Milk: Binds the ingredients together and adds moisture.

When cutting in the butter to the flour mixture, make sure the butter is very cold. This helps create a flaky texture in the biscuits. Use a pastry cutter or your fingers to work quickly, ensuring the butter doesn't melt. The mixture should resemble coarse crumbs before you add the milk.

• 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 blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use 1 teaspoon baking soda and 2 teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

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

• cold, cubed butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free and vegan option, adding a subtle coconut flavor.

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

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

• To keep your biscuits fresh for a few days, store them in an airtight container at room temperature. This will help maintain their delightful texture and flavor.
• If you want to enjoy them for a longer period, consider freezing. First, allow the biscuits to cool completely on a wire rack.
• Once cooled, wrap each biscuit individually in plastic wrap or aluminum foil. This prevents them from sticking together and helps preserve their freshness.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• When you're ready to enjoy a biscuit, simply 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 5-10 minutes or until heated through.
• If you prefer a quicker method, you can also microwave the biscuits on a microwave-safe plate for about 20-30 seconds, but be cautious not to overheat as this can make them tough.
• For added flavor, consider brushing the tops with a bit of melted butter before reheating. This will give them a fresh-from-the-oven taste and a lovely golden finish.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.
• For a quick reheat, use a microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This helps retain moisture and keeps them from becoming too hard.
• If you have a toaster oven, set it to 350°F (175°C). Place the biscuits directly on the rack or on a baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy on the outside.
• For a stovetop method, 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 and slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the biscuits until golden brown.

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

• Pastry cutter: Cut in the cold, cubed 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 precisely.

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

• Round cutter: Cut out the biscuits from the rolled dough.

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

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

• Knife: Cube the cold butter for easier incorporation into the flour mixture.

• Spatula: Transfer the biscuits from the baking sheet to the cooling rack.

• Pastry brush: Optional, for brushing milk or butter on top of the biscuits before baking for a golden finish.

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

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Chill the butter: Keep the butter in the freezer for a few minutes before using to make it easier to cut into the dry ingredients.

Skip rolling: Instead of rolling out the dough, pat it down to the desired thickness to save time.

Batch baking: Double the recipe and freeze half of the biscuits for later use.