Tea Biscuits Recipe

All-purpose 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.

Sugar: Adds a touch of sweetness to the biscuits.

Cold butter: Creates a flaky texture and rich flavor.

Milk: Binds the ingredients together and adds moisture.

When making these tea biscuits, ensure that your butter is very cold. This helps create a flaky texture. You can even freeze the butter for a few minutes before cutting it into small pieces. Additionally, handle the dough as little as possible to avoid overworking it, which can result in tough biscuits. Use a light touch when mixing in the milk and when dropping the dough onto the baking sheet.

• 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.

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

• sugar - Substitute with honey: Honey can be used for a natural sweetener, but reduce the milk slightly to balance the added liquid.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

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

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

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

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

• To keep your tea biscuits fresh and delightful, allow them to cool completely on a wire rack. This prevents condensation from making them soggy.

• Once cooled, place the biscuits in an airtight container. You can layer them with parchment paper to avoid sticking. Store at room temperature for up to 2 days.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable plastic bag or airtight container. They will stay fresh in the refrigerator for up to a week.

• To freeze, first ensure the biscuits are completely cool. Wrap each one tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date to keep track of freshness.

• When ready to enjoy, thaw the biscuits at room temperature for about an hour. For a warm, freshly-baked taste, reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes.

• If you prefer a quicker method, you can also reheat the biscuits in the microwave. Place a damp paper towel over the biscuit and microwave on medium power for 20-30 seconds.

• For added flavor, consider brushing the biscuits with melted butter or a light drizzle of honey before reheating. This will enhance their taste and give them a delightful aroma.

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

• Microwave Method: Place a tea biscuit on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second increments.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the tea biscuits directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking frequently to ensure they don't overcook.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the tea biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method gives a slightly crispy exterior.

• Steaming Method: If you prefer a softer texture, place the tea biscuits in a steamer basket over simmering water. Cover and steam for about 5 minutes, or until heated through. This method helps retain moisture and softness.

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

• Mixing bowl: Combine the dry ingredients and mix the dough.

• 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 out the baking powder and salt.

• Baking sheet: Place the spoonfuls of dough on this for baking.

• Spoon: Drop spoonfuls of dough onto the baking sheet.

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

Pre-measure ingredients: Measure out flour, baking powder, salt, and sugar 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 baking.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.