Tea Biscuits(Makes 12 Biscuits)
Soft, flaky tea biscuits with a hint of sweetness and buttery flavor, perfect for breakfast, brunch, or teatime, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Dissolve yeast and sugar in lukewarm water.
- Add melted shortening and half of the sifted flour; beat well until smooth.
- Add salt and the remaining flour to form a moderately firm dough.
- Knead thoroughly.
- Roll out the dough and cut with a biscuit cutter.
- Place on a well-greased pan, spacing biscuits slightly apart.
- Cover and let rise for about 2 hours.
- Bake in a 425°F oven for 10 minutes.
Tips & Substitutions
For best results, ensure your milk is scalded and cooled before adding it to the mixture. If you don’t have cake yeast, you can substitute with 2 teaspoons of active dry yeast. Kneading the dough well helps develop gluten, giving the biscuits a better rise. Experiment with adding herbs or cheese for a flavor twist, similar to the ones in 'Cheese And Carrot Sandwiches'.
Serving Suggestions
Serve these delightful tea biscuits warm, accompanied by butter, jam, or honey for a sweet touch. They make a perfect addition to a brunch spread alongside 'Heavenly' French Toast or can be enjoyed with tea. For a savory option, pair them with a hearty soup or salad to create a satisfying meal.
Storage & Reheating
Store leftover tea biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to a month. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Biscuits(Makes 12 Biscuits) contains roughly 357 calories, with 8g protein, 56g carbohydrates, and 11g fat. It is a good source of iron (19% of the Daily Value) and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 588mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour directly, but sifting it can help aerate the flour, resulting in lighter biscuits. If using whole wheat flour, consider mixing it with all-purpose flour for a better texture.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, gradually add more flour, a tablespoon at a time, until it reaches a moderately firm consistency. Be careful not to add too much flour, as this can make the biscuits dense.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it after kneading. Just ensure it is covered tightly. When ready to bake, allow the dough to come to room temperature, then roll out and cut the biscuits as instructed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).