Best Tea Biscuits Recipes

TEA BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
• Bake for 12 to 15 minutes. Serve warm.

RICH TEA BISCUITS

Steps:

• Put first 5 ingredients in bowl.
• Stir thoroughly.
• Cut in butter until crumbly.
• Pour in milk.
• Stir quickly to combine.
• Dough should be soft.
• Turn out on lightly floured surface.
• Knead gently 8-10 times.
• Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
• Cut with small round cookie cutter.
• Place on greased cookie sheet close together for soft sides or apart for crisp sides.
• Bake in 450 degrees oven for 12 to 15 minutes.
• Brushing biscuits with milk before baking will produce a pretty brown top.
• Makes 10.

CANADIAN TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

EASY TEA BISCUITS

Steps:

• Mix dry ingredients, cut in margarine until crumbly.
• Add 1/2 cup of milk then mix, add the last 1/4 as needed. Dough should be wet, but not sticky.
• Roll into roughly 5cm (2 inch) balls. Flatten slightly and stack them 2 high.
• Oven 425, cook 10-12 min or until slightly golden.

NANNY'S NEWFOUNDLAND TEA BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.
• Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.
• Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 10 minutes.

ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
• Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
• Stir in the flour and mix well.
• Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
• Cut each glace cherry into quarters, for quarter for each melting moment.
• Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
• N.B. To help shape "ball" type biscuits, slightly dampen the hands.

CHEESE TEA BISCUITS

Steps:

• Preheat oven to 450.
• Sift and measure flour.
• Add baking power and salt.
• Stir in grated cheese (optional).
• Cut up shortening and add.
• Pour in milk.
• Mix until sticky.
• Put on lightly floured surface and kneed 8-10 times.
• Roll out or pat until half an inch thick.
• Cut with floured glass.
• Bake on ungreased baking sheet for 12-15 minutes or light golden brown.

MEME'S TEA BISCUITS MADE EASY

Steps:

• 1. Preheat oven @ 425 Sift first 4 ingredients together making sure to mix all thoroughly.
• 2. Add your Crisco shortening, blending into flour mixture very well.
• 3. Add buttermilk, slowly while blending well; kneed in bowl for a few minutes minutes.
• 4. Sprinkle work area and rolling pin with flour,roll and cut your dough to make tea biscuits using a cookie or biscuit cutter.
• 5. Apply Baker's Joy to cookie sheet; place tea biscuits on cookie sheet approximately 1/2 inch apart.
• 6. Bake 10 to 12 minutes or til light golden brown. (Don't be intimidated by this recipe. You can make these if you really aren't a bread baker.)
• 7. *NOTE* This recipe makes many tea biscuits (they should be about the same size as Mary B's) Also, they are very delicious the next day cut open, buttered and then toasted. Offer them with apple jelly or your favorite jelly. Your family will be so impressed with your very own homemade tea biscuits and you will too.

SCONES / TEA BISCUITS (CANADIAN LIVING)

Steps:

• Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
• In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
• Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
• Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
• Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.

RUSSIAN JAM BISCUITS FOR TEA TIME

Steps:

• 1. Sift all your dry ingredients into a large bowl.
• 2. Now in the center of the dry ingredients make a hole and the remaining dough ingredients. Knead this all together until combined well.
• 3. Cover lightly with plastic wrap and refrigerate the dough for 2 to 3 hours.
• 4. Remove dough from frig and cut into four equal pieces.
• 5. To assemble: start by rolling out one piece of dough onto a floured work surface, into a nice circle or triangular shape. Now spread bluberry jam or preserves over entire circle, follow with blackberry jam or preserves layer. (you can use your own combination of jams or use just one kind). Sprinkle over the jam with raisins and then repeat using the nuts.
• 6. In jelly roll fashion roll the dough up nicely. Using a pastry brush brush the top and sides of the roll with egg white and then sprinkle with cinnamon and sugar
• 7. Cut the roll into 1 to 1 1/2 inch slices (about 10 to 12 slices per roll)and place on lightly greased cookie sheet about 2 inches apart. (Making sure the sugared side is up)
• 8. Bake in preheated 350 degree oven for about 20 to 25 minutes. Remove and allow to cool. (You can sprinkle while hot with additional sugar or drizzle them lightly with a glaze of powdered sugar, milk and vanilla)
• 9. FOR OPTIONAL NUT FILLING:BRING WATER AND SUGAR TO A BOIL ON THE STOVE IN A SMALL SAUCEPAN. nOW ADD THE ORANGE ZEST AND ALLOW TO SIMMER FOR ABOUT 5 MINUTES.REMOVE FROM HEAT AND ALLOW TO COOL.ADD NUTS TO THIS COOLED SYRUP AND MIX TO COMBINE THOROUGHLY. SPREAD THIS OVER THE DOUGH INSTEAD OF THE JAM OR PRESERVES.

YUMMY RAISIN TEA BISCUITS - NO SUGAR ADDED

Steps:

• Pre-heat oven to 450*.
• Soak raisins in hot water so they are moist for baking.
• Mix first five ingredients, cut in butter until it is pea sized.
• Add milk, stir to combine (don't over mix), dough will come together when kneaded.
• Drain raisins and stir until combined.
• Turn onto lightly floured surface, knead 8-10 times.
• Roll to 3/4" thickness, cut with biscuit cutter. 2" cutter makes 15 biscuits.
• Brush with milk and sprinkle with splenda (or sugar).
• Bake on ungreased cookie sheet for 12-15 minutes.

LEMON TEA BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° until golden brown, 8-10 minutes., Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits.

BASIC TEA BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Combine dry ingredients.
• Cut in shortening with two knives or a pastry blender until mixture resembles coarse cornmeal.
• Make a well in the centre and add liquid all at once. Stir vigorously until dough comes freely from the sides of the bowl.
• Turn dough onto a lightly floured board and roll or pat to 1/2-inch thick.
• Cut out 2-inch biscuits with a floured water glass or biscuit cutter.
• Place on an ungreased baking sheet. Bake for 12 to 15 minutes, until tops are golden brown.
• Serve immediately with butter, jam or honey.
• Variations: Cheese Tea Biscuits Use only 3/4 tsp salt and 1/4 cup shortening.
• Add 3/4 cup shredded cheese (yellow or marble) to dry ingredients.
• Buttermilk Tea Biscuits Use only 2 tsp baking powder Add 1/2 tsp baking soda Replace milk with 1 cup buttermilk or sour milk.
• Raisin or Nut Tea Biscuits Add to dry ingredients 1/4 cup sugar; and 3/4 cup seedless raisins or chopped nuts Use only 7/8 cup milk Whole Wheat Tea Biscuits Replace 1 cup of white flour with 1 cup whole wheat flour.

FLUFFY TEA BISCUITS

Steps:

• Put flour, baking powder and salt in a bowl.
• cut in the margarine.
• Pour in the 7 up all at once and stir with a fork until moist.
• Knead 8--10 times.
• Roll the biscuit dough 3/4 of a inch, rest a few minutes.
• cut out biscuits and place on a cookie sheet.
• brush top with butter bake at425 for 12 minutes.

AWESOME CHEDDAR CHEESE TEA BISCUITS

Steps:

• Mix the flour, baking soda, salt, garlic powder, black pepper, and rosemary.
• Cut up the the butter and then mix into the dry ingredients until the butter is decimated into chunks no bigger than a centimetre.
• Mix in the olive oil.
• Mix in the cheddar cheese.
• Mix in the milk slowly, the batter should be moist but not over-saturated in milk.
• Bake for 15-17 Minutes at 400°F.

TEA BISCUITS

Steps:

• Combine dry ingredients.
• Cut in the shortening until mixture is like coarse oatmeal.
• Stir in 3/4 cup milk, then add 1 or 2 tablespoons more milk to form a soft dough.
• Knead a few strokes on a lightly floured board.
• Do not overwork dough.
• Roll to about 1/2 inch thick.
• Cut with a floured biscuit cutter.
• Bake on a lightly greased cookie sheet at 425°F for about 10 minutes or until lightly browned.

MOROCCAN TEA BISCUITS

Steps:

• Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
• Bake until pale golden, about 30 minutes. Loosen from baking sheet with a spatula, then transfer loaves to a rack and cool 15 minutes. (Leave oven on.)
• Cut warm loaves into 3/4-inch slices with a serrated knife and arrange biscuits, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

BUTTERMILK TEA BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix together flour, baking powder, baking soda and salt.
• Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
• Make a well in the centre and add buttermilk/sour milk slowly.
• When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl. (Note that the dough should be soft but not too sticky.).
• Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
• Roll or pat out to desired thickness (about 1/2"). Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
• Bake for 12 - 15 minutes or until nicely browned.

RUSSIAN TEA BISCUITS

Steps:

• Pre-heat oven to 325 degrees F (165 degrees C).
• Combine flour and salt and set aside.
• In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
• Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.