Northern Tea Biscuits
Flaky buttermilk biscuits, quick to mix and baked until golden, served warm with tea and jam.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •mixing bowl
- •baking sheet
- •pastry cutter
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 8 g
- carbs
- 22 g
- protein
- 3 g
- calories
- 180
Instructions
- 1
Preheat oven to 220°C and line a baking sheet.
- 2
Whisk flour, baking powder, salt and sugar together.
- 3
Cut in cold butter until the mixture resembles coarse crumbs.
- 4
Stir in buttermilk just until the dough comes together.
- 5
Pat dough out to 2 cm thick and cut into rounds.
- 6
Place on the sheet and bake 12–15 minutes until golden on top.
Chef's tips
Keep the butter cold and handle the dough minimally for the flakiest layers.
Ingredient substitutions
- buttermilk → milk with 1 tbsp lemon juice or vinegar stirred in
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Warm in a 150°C oven for 5 minutes.
Common mistakes to avoid
- •Overworking the dough toughens the biscuits
- •Twisting the cutter seals the edges and prevents rising
Serving suggestions
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