Tea Biscuits
Simple, buttery baking-powder biscuits served alongside tea, soup or stew in Yukon homes, following the classic Canadian recipe passed down through generations.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •mixing bowl
- •baking sheet
- •biscuit cutter
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 7 g
- carbs
- 22 g
- protein
- 3 g
- calories
- 170
Instructions
- 1
Preheat oven to 220°C.
- 2
Whisk flour, baking powder, salt and sugar together.
- 3
Cut in cold butter until crumbly.
- 4
Stir in milk just until a soft dough comes together.
- 5
Pat dough to about 2 cm thick and cut into rounds.
- 6
Place on an ungreased baking sheet and bake 10–12 minutes until golden.
Chef's tips
Handle the dough gently and cut straight down with the biscuit cutter without twisting, which keeps the edges from sealing and helps the biscuits rise evenly.
Ingredient substitutions
- butter → shortening
- milk → buttermilk for a slightly tangier biscuit
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Warm in a 160°C oven for 5 minutes.
Common mistakes to avoid
- •Overmixing the dough, making tough biscuits
- •Rolling too thin, resulting in flat, dry biscuits
Serving suggestions
Cooked Tea Biscuits?
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