Perfectly Flaky Tea Biscuits for Any Occasion (Print-Friendly Version)

Our tea biscuits are a delightful treat, offering a flaky texture and subtle sweetness. Perfect for pairing with tea or coffee, they add a touch of homemade comfort to any gathering.

# Ingredients You'll Need:
01 - 2 cups all-purpose flour, spooned and leveled
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold, cubed
06 - 3/4 cup milk, cold
# How to Make It:
01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in a large bowl.
02 - Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
03 - Make a well in the center and pour in the cold milk. Stir gently with a fork until the dough begins to come together.
04 - Turn the dough onto a floured surface and gently knead it 3-4 times until it holds together. Pat into a 1-inch thick round.
05 - Use a 2-inch biscuit cutter to cut out biscuits and place them on the prepared sheet. Gather scraps and repeat until all dough is used.
06 - Bake for 12-15 minutes or until the tops are golden brown. Remove from oven and let cool slightly before serving.
# Extra Information:
01 - Ensure all ingredients are cold to achieve the best flaky texture.
02 - Use a light touch when mixing and shaping the dough.
03 - For crispier tops, brush biscuits with milk before baking.
04 - Store biscuits in an airtight container to maintain freshness.
05 - Experiment with different toppings to find your favorite combination.
06 - Add grated cheddar and chopped chives for a savory twist. These pair well with soups and stews.
07 - Sprinkle cinnamon sugar over the tops before baking for a sweet, spiced flavor.
08 - Store tea biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in a sealed container for up to a week. If freezing, wrap biscuits individually in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, preheat your oven to 350°F (175°C) and warm the biscuits for 5-7 minutes. This method preserves their flaky texture. Avoid microwaving, as it can make them tough.
# Recipe Details:
01 - Prep time: 15 minutes
02 - Cook time: 15 minutes
03 - Servings: 12
04 - Recipe by: Seham

Perfectly Flaky Tea Biscuits for Any Occasion

Seham
Recipe by Seham Published on December 27, 2025

Our tea biscuits are a delightful treat, offering a flaky texture and subtle sweetness. Perfect for pairing with tea or coffee, they add a touch of homemade comfort to any gathering.

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Perfectly Flaky Tea Biscuits for Any Occasion
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Perfectly Flaky Tea Biscuits for Any Occasion

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Our tea biscuits are a delightful treat, offering a flaky texture and subtle sweetness. Perfect for pairing with tea or coffee, they add a touch of homemade comfort to any gathering.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

  • all-purpose flour: 2 cups - spooned and leveled
  • granulated sugar: 1/4 cup
  • baking powder: 1 tablespoon
  • salt: 1/2 teaspoon
  • unsalted butter: 1/2 cup - cold, cubed
  • milk: 3/4 cup - cold

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in a large bowl.

    Tip: Ensure even baking by using a preheated oven. Cold ingredients yield flakier biscuits.

  2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.

    Tip: Work quickly to prevent the butter from warming. Visible butter chunks ensure flakiness.

  3. Make a well in the center and pour in the cold milk. Stir gently with a fork until the dough begins to come together.

    Tip: Do not overmix; a few dry spots are okay at this stage.

  4. Turn the dough onto a floured surface and gently knead it 3-4 times until it holds together. Pat into a 1-inch thick round.

    Tip: Avoid over-kneading to keep the biscuits tender.

  5. Use a 2-inch biscuit cutter to cut out biscuits and place them on the prepared sheet. Gather scraps and repeat until all dough is used.

    Tip: Press straight down when cutting; twisting prevents proper rising.

  6. Bake for 12-15 minutes or until the tops are golden brown. Remove from oven and let cool slightly before serving.

    Tip: For extra golden tops, brush with a little milk before baking.

Notes

  • Ensure all ingredients are cold to achieve the best flaky texture.
  • Use a light touch when mixing and shaping the dough.
  • For crispier tops, brush biscuits with milk before baking.
  • Store biscuits in an airtight container to maintain freshness.
  • Experiment with different toppings to find your favorite combination.
  • Author: Seham
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 160
  • Protein: 3g
  • Carbohydrates: 22g
  • Fat: 7g
  • Fiber: 1g
  • Sugar: 3g
  • Sodium: 210mg

Keywords: tea biscuits, British dessert, flaky biscuits, easy recipes, baking, comfort food, party treats, homemade, vegetarian, snack ideas, quick baking, traditional recipes, flavorful, beginner-friendly, warm and buttery

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Frequently Asked Questions for Tea biscuits

How do I make tea biscuits fluffy?
Use cold butter and milk, and avoid overmixing the dough. These steps help create steam pockets that make the biscuits fluffy.

Can I freeze tea biscuits?
Yes, wrap each biscuit individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.

What toppings go well with tea biscuits?
Try clotted cream and jam, herbed butter, or honey and ricotta. These toppings enhance the biscuit's buttery flavor.

Why are my tea biscuits hard?
Overmixing the dough or using melted butter can lead to tough biscuits. Ensure ingredients are cold and handle the dough gently.

How long can I store tea biscuits?
Store at room temperature for 2 days or refrigerate for up to a week. Freeze for longer storage.