A tea biscuit is similar to a scone, but is lighter in texture and not sweet. It has a firm browned crust and a soft interior. It is made with baking powder as a chemical leavening agent rather than yeast. Tea biscuits are great for breakfast or even a light snack throughout the day. Serve warm or cold with butter, jam or molasses....or if you are like me and can't pick just one....try them all!
2 cups flour
2 tbsp white sugar
4 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter (chilled)
1 cup 2% milk
- Preheat oven to 400° (F) and grease cookie sheet (I used vegetable shortening).
- Mix all the dry ingredients together in a large bowl.
- Cut the chilled butter into the flour mixture until crumbly and the size of small peas. (If you don't have a pastry cutter, use two butter knives.)
- Dig a well in the center and pour in the milk.
- Gently incorporate the milk into the flour mixture by going around the bowl and folding it in. If the dough is really sticky, you can add a little more flour.
- Turn the dough out onto a floured counter and knead only 7 to 8 times. (Too much handling will make the biscuits hard.)
- Roll out the dough until it is about a 1/2 an inch thick.
- Cut with small round cookie cutter (or the open end of a small glass) and transfer to the greased cookie sheet.
- Let stand for a few minutes before putting in the oven.
- Bake for 12 to 15 minutes (depends on the size you have cut them) or until they are golden brown on the top and bottom.
- They are great served warm with butter and jam or molasses.
Note: if you want to use these as a base for strawberry shortcake or other berry dessert items, increase the sugar to taste.
***Recipe credit goes to Jil Evans. Thanks Jil for sharing this with me!***