Tea Biscuits Easy Recipe

This classic FLAKY TEA BISCUITS RECIPE really goes the distance and is perfect on so many levels. From the ease of preparation and simple ingredients, to the many ways of enjoying their satisfying flavour, these tea biscuits are your next must-make baked good!

Although we often suggest you PIN recipes and posts for future reference, this is one you might want to print off and keep it close at hand. For sure, you’ll be making these tea biscuits again and again.

Here’s yet another example of the magic that can happen with the right ingredients. Looking at the photo, you might be thinking, “Hmmm, doesn’t look like much!” Only goes to prove that recipes need not be complicated; sometimes all you need is to put readily available ingredients to good use.

Original Be Ro Melting Moments Afternoon Tea Biscuits Or Cookies Recipe

There’s one point worth mentioning about baking powder and baking soda: these two ingredients contribute greatly to the success of this recipe. They react with both the wet ingredients and heat of the oven to give the biscuits lift and a rich golden colour. Make sure to check expiration dates before you begin the recipe just to make sure they’re both in top form.

Experienced biscuit makers know how important fat is to the recipe. Although some recipes call for shortening or margarine, we used butter. During the testing of the recipe, we found butter gave the biscuits a more pronounced colour and flavour. Although you can combine the butter in with the dry ingredients using a pastry cutter, we like the clean-hands-in-the-bowl method better. Rubbing the flour in with the butter by hand disperses it more evenly, giving the biscuits some serious flakiness!

Pulling the dough together by hand is an easy step, as is the one-minute knead on a floured surface. The roll and fold step we show in the VIDEO and in the instructions down below is important. Rolling the dough out into a rectangle then folding it in thirds and rolling it out again is easy. Just remember to turn the dough 180 degrees before folding and repeating the steps a few more times. This also helps those biscuits climb a mile high when they bake.

Easy Tea Biscuits With Cream

We used an inexpensive 2-inch circular cookie or biscuit cutter to cut the dough. This recipe will yield 12 biscuits, so you’ll need to cut a first round of shapes before gathering up the scraps to re-roll and cut more. We’ve provided a few links down below to purchase cookie / biscuit cutters.

As mentioned off the top, this FLAKY TEA BISCUITS RECIPE can be enjoyed lots of different ways. Perhaps most popular is serving them with butter or clotted cream and a favourite homemade jam like this APRICOT or our famous PEACH-GINGER JAM.

Another wonderful treat is to split the biscuits in half and fill them with something savoury like our DEVILED HAM SPREAD, our tasty TUNA SALAD or an herbed cream cheese and cured meats.

Tea Time Snack Recipe Video: Make Cheesy Biscuits Starter In Just 15 Min With This Easy Recipe

Finally, these tea biscuits aren’t just for teatime, no way! You can serve them with your favourite bowl of soup or next to an easy main like this OVEN-ROASTED PORK TENDERLOIN or our EASY ROAST CHICKEN.This recipe for easy cheese tea biscuits is great to keep in your back pocket in case company pops in, or you want a quick snack with tea.

This easy cheese tea biscuits recipe belongs to Elodie Gallien, the grandmother of our Halifax-based team member, Kelly Neil. Tea biscuits are a kitchen staple in the Maritimes, and are, for many East Coasters, a nostalgic reminder of family. Most Maritimers can picture themselves gathered with family at the table, a plate of fresh tea biscuits between them.

On the East Coast (generally speaking), tea biscuits are baked plain, and served warm and buttered, with a drizzle of molasses. Cheese adds a savoury note here, making these a great side for most meals. Serve easy cheese tea biscuits alongside soup for lunch, stew for supper, or on a platter at the table for holiday meals. Versatile and simple, you just can’t beat a good tea biscuit recipe.

Ingredient Shortbread Cookies

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Whisk the flour, baking powder, and salt together in a bowl. Add the butter and use a pastry blender or fork to combine it with the flour until the mixture is coarse and sandy.

Use your fingers to rub in any remaining larger lumps of butter. Place the bowl of flour in the freezer for 30 minutes.

Vegan Biscuits In 12 Minutes

Pour in the milk. Stir everything together with the fork until no dry bits of flour remain on the bottom of the bowl.

Working quickly so the butter doesn’t warm up, pat the dough out with your hands. Add a little more flour if the dough is sticking.

Gather the leftover scraps and quickly pat the dough out again. Cut more biscuits. Repeat this process until all of the dough is gone. Depending on how thick you’ve patted the dough, you should end up with 10 to 12 biscuits.

Lemon Butter Biscuits

Bake the biscuits until golden. Remove them from the oven and let the pan cool on a wire rack for 10 minutes before serving.

Do not use pre-shredded cheese. Bagged, shredded cheese generally has a light coating of cornstarch to prevent it clumping and sticking together in the bag. It doesn’t melt as well as cheese you grate by hand yourself.

Freezing room temperature butter mixed with flour is an easy method, and yields a tender flaky biscuit. If you don’t have time, make this recipe the traditional way with cold or frozen grated butter.

How To Make Buttermilk Biscuits (step By Step, With Photos)

A good way to get 12 perfectly-sized biscuits is to pat or roll the dough into a rectangle shape and slice it with a knife into 12 even portions.

Easy cheese tea biscuits freeze well. Place them in a large, zip-top bag, squeeze out any excess air, and store in the freezer for up to one month. To serve, remove from the bag and gently defrost in the microwave until warm, or let sit at room temperature until thawed.

This easy cheese tea biscuits recipe is great to keep in your back pocket in case company pops in, or you want a quick snack with tea.

Easy Buttermilk Biscuits

SUBSTITUTIONS You can substitute whole wheat or light spelt flour for all-purpose, however, you may need to add a bit more milk.

Serving: 1 g | Calories: 95 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 26 mg | Fiber: 1 gThe BEST Homemade Biscuit recipe you’ll ever try! These easy, homemade biscuits are soft, flaky, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house! Love all things breakfast? Me too! Make sure to give my amazing Fluffy Buttermilk Pancakes and Lemon Blueberry Scones a try! 

Almost every weekend I whip up a batch of these easy homemade biscuits. It’s by far my favorite biscuit recipe and since it’s so easy, we make them all the time.

Good Morning Biscuits With Eggs And Coffee

There is nothing quite like a warm, buttery, flaky biscuit straight from the oven that you can slather with butter and jelly, make into a biscuit breakfast sandwich, or enjoy with sausage gravy. I used to buy the mixes (

This easy biscuit recipe has never failed me and after much tweaking it is my go-to biscuit recipe. The biscuits rise up nice and fluffy and the copious amounts of butter ensure a tender, delicious biscuit each and every time.

Not a whole lot! And I’m pretty sure you have most, if not all, of these on hand in your pantry. The one ingredient you may see in this list that could be a little unfamiliar is the cream of tartar. I use it in my Snickerdoodles recipe and love it in biscuits but if you don’t have it on hand, please, don’t let that stop you from making this biscuit recipe. Go ahead and omit it from the recipe.

Ingredient Piped Cookies

You’ll notice this list is very similar to the ingredients used in my scones recipe. My scones call for heavy cream instead of whole milk and a more substantial amount of sugar.

I should also note that my brother makes these biscuits every weekend and doesn’t use the egg, like, EVER. In fact, neither does my little sister. If you want to leave it out, go ahead.

Yes, you absolutely can and we frequently do. Since buttermilk is thicker than regular milk, you will need slightly more to get the dough to the right consistency. Start with one and one-quarter cup and add more as needed.

Easy And Quick Biscuit Recipe

To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.

Baking the biscuits is super quick – just about 10 minutes is all you need. I like to bake my biscuits on