Nova Scotia Tea Biscuits
Light, flaky baking-powder biscuits served warm with butter, a staple at Nova Scotia kitchen tables and community suppers.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Baking sheet
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9 g
- carbs
- 22 g
- protein
- 3 g
- calories
- 180
Instructions
- 1
Preheat the oven to 220C (425F).
- 2
Whisk together the flour, baking powder, salt and sugar if using.
- 3
Cut the cold butter into the flour until it resembles coarse crumbs.
- 4
Add the milk and stir just until a soft dough forms.
- 5
Turn out onto a floured surface, pat gently to about 2.5 cm thick, and cut into rounds.
- 6
Place close together on a baking sheet for softer sides, or apart for crisper sides.
- 7
Bake for 12-15 minutes until risen and golden on top.
Chef's tips
Handle the dough as little as possible; overworking makes tough, dense biscuits instead of light, flaky ones.
Ingredient substitutions
- milk → buttermilk for a slightly tangier, more tender biscuit
Storage
Best the day they are made; keeps 1 day in an airtight container.
Reheating
Warm briefly in a low oven.
Common mistakes to avoid
- •Overworking the dough
- •Rolling too thin so the biscuits don't rise properly
Serving suggestions
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