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.

Butter: Adds richness and helps create a flaky texture. Make sure it is cold and diced.

Milk: Binds the ingredients together and adds moisture to the dough.

When cutting in the butter to the flour mixture, use a pastry cutter or two knives to ensure the butter remains cold. This helps create a flaky texture in the biscuits. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

• 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, though texture may vary.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor.

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

• 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 for a slightly different mineral content and flavor.

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

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

• Allow the tea biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.

• For short-term storage, place the cooled tea biscuits in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator for up to a week.

• To freeze the tea biscuits, first wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the biscuits fresh.

• After wrapping, place the individually wrapped tea biscuits in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• When you're ready to enjoy the frozen tea biscuits, remove the desired number from the freezer. Allow them to thaw at room temperature for about 1-2 hours, or you can speed up the process by microwaving them on a low setting for 20-30 seconds.

• For a freshly baked taste, reheat the thawed tea biscuits in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help to restore their crispiness and warmth.

• If you want to freeze the tea biscuits dough instead of the baked biscuits, follow the recipe up to the point of cutting out the biscuits. Place the unbaked biscuits on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a resealable plastic freezer bag or an airtight container.

• When baking frozen tea biscuits, there's no need to thaw them first. Simply place the frozen biscuits on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown. You may need to add a couple of extra minutes to the baking time.

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

• For a quick reheat, use a microwave. Place the tea biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be careful not to overheat, as they can become tough.

• If you have a toaster oven, set 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 warm and slightly crispy.

• For a stovetop method, use a skillet or griddle. Heat it over medium-low heat and place the tea biscuits in the skillet. Cover with a lid and heat for about 2-3 minutes on each side until warmed through.

• If you prefer a steam method, place the tea biscuits in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are soft and warm.

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

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

• Pastry cutter: Cut in the 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 ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

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

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

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

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

Use a food processor: Quickly cut in the butter by pulsing the dry ingredients and butter together in a food processor.

Chill the butter: Keep the butter in the freezer for 10 minutes before using to make it easier to cut into the dry ingredients.

Skip kneading: Instead of kneading, gently fold the dough a few times to combine, saving time and effort.

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