This FLAKY TEA BISCUITS RECIPE isn’t just for teatime anymore!
This classic FLAKY TEA BISCUITS RECIPE really goes the distance and is perfect on so many levels. From the ease of preparation and simple ingredients, to the many ways of enjoying their satisfying flavour, these tea biscuits are your next must-make baked good!
Although we often suggest you PIN recipes and posts for future reference, this is one you might want to print off and keep it close at hand. For sure, you’ll be making these tea biscuits again and again.
Here’s why this FLAKY TEA BISCUITS RECIPE is so fab:
SEVENTH HEAVEN
Here’s yet another example of the magic that can happen with the right ingredients. Looking at the photo, you might be thinking, “Hmmm, doesn’t look like much!” Only goes to prove that recipes need not be complicated; sometimes all you need is to put readily available ingredients to good use.
There’s one point worth mentioning about baking powder and baking soda: these two ingredients contribute greatly to the success of this recipe. They react with both the wet ingredients and heat of the oven to give the biscuits lift and a rich golden colour. Make sure to check expiration dates before you begin the recipe just to make sure they’re both in top form.
RUBBED THE RIGHT WAY
Experienced biscuit makers know how important fat is to the recipe. Although some recipes call for shortening or margarine, we used butter. During the testing of the recipe, we found butter gave the biscuits a more pronounced colour and flavour. Although you can combine the butter in with the dry ingredients using a pastry cutter, we like the clean-hands-in-the-bowl method better. Rubbing the flour in with the butter by hand disperses it more evenly, giving the biscuits some serious flakiness!
ROLL AND FOLD
Pulling the dough together by hand is an easy step, as is the one-minute knead on a floured surface. The roll and fold step we show in the VIDEO and in the instructions down below is important. Rolling the dough out into a rectangle then folding it in thirds and rolling it out again is easy. Just remember to turn the dough 180 degrees before folding and repeating the steps a few more times. This also helps those biscuits climb a mile high when they bake.
CUT IT OUT
We used an inexpensive 2-inch circular cookie or biscuit cutter to cut the dough. This recipe will yield 12 biscuits, so you’ll need to cut a first round of shapes before gathering up the scraps to re-roll and cut more. We’ve provided a few links down below to purchase cookie / biscuit cutters.
As mentioned off the top, this FLAKY TEA BISCUITS RECIPE can be enjoyed lots of different ways. Perhaps most popular is serving them with butter or clotted cream and a favourite homemade jam like this APRICOT or our famous PEACH-GINGER JAM.
Another wonderful treat is to split the biscuits in half and fill them with something savoury like our DEVILED HAM SPREAD, our tasty TUNA SALAD or an herbed cream cheese and cured meats.
Finally, these tea biscuits aren’t just for teatime, no way! You can serve them with your favourite bowl of soup or next to an easy main like this OVEN-ROASTED PORK TENDERLOIN or our EASY ROAST CHICKEN.
We’re ready to make this FLAKY TEA BISCUITS RECIPE any time!
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Flaky Tea Biscuits Recipe
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Ingredients
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
8 tablespoons (1 stick) butter
½ cup yoghurt
1/3 cup whole milk
Directions
Preheat oven to 425°F.
Stir flour, sugar, baking powder and baking soda together, then sift together into a large bowl.
Drop chunks of butter into the dry ingredients. Rub or cut the butter into the dry mix to create a fine meal.
Whisk yogurt and milk together then add to the meal mixture. Stir together, then bring together by hand to create a light dough.
Turn the dough out onto a floured surface and knead for 1 minute.
Roll to a rectangular shape about 1-inch thick, then fold into thirds. Roll out again to a large rectangular shape, rotate 180° degrees, fold and repeat. Repeat this process 5 more times.
Cut out biscuits using a 2-inch cookie cutter, transferring them onto a parchment-lined baking sheet. Gather scraps and repeat until all of the dough is used to create 12 biscuits.
Transfer to oven and bake for 15 minutes or until golden brown.
Remove from oven and serve with butter and jam or a favourite spread / filling.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid.
And baking powder is typically made of 2 parts baking soda to 1 part cream of tartar. In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.
Tea and biscuits is popular British slang for enjoying a wonderful cup of tea and a biscuit, which is a cookie for Americans. The types of biscuits that can be served with tea include: Chocolate digestives. Malted Milks. Bourbon cremes.
White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
With a love of old family recipes, the finest ingredients, traditional baking methods and above all a simple love of baking biscuits. INGREDIENTS: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings, Raising Agent: Sodium Hydrogen Carbonate.
Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.
That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.
Rich Tea's have a plain flavour which makes them ideal for dunking and getting the flavour of your hot drink soaked into the biscuit. Scientists also proved in may last year that Rich Tea biscuits are in fact the superior dunker. This because of its close texture and lower fat and sugar content.
It's official: shortbread is the nation's favourite biscuit. Want to make some for you and your family? Find the full recipe here. Yes, you could go with the shop-bought approach, but we reckon mastering your own Jaffa Cakes is a true show of your culinary skills.
Originally called Tea Biscuits, they were developed in the 17th century in Yorkshire, England for the upper classes as a light snack between full-course meals. ... McVitie's have used the brand name "Rich Tea" since 1891 and remains the best-known manufacturer in the UK.
Fats contribute to the tenderness (shortness) and especially flakiness of pastry. Pure fats, such as shortening and lard, produce flakier pastry than those that contain water such as butter. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe.
The key to standard pie crust is having pockets of fat surrounded by flour. But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust. To prevent this, keep everything as cold as possible.
Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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