So many times I have been half an hour away from having lunch or dinner on the table and cursed myself for not picking up a nice loaf of bread, or rewinding several hours and starting a loaf in the bread machine.
Quick Tea Biscuits to the rescue! It usually takes longer to preheat my oven than it does to prep and cook these delightful little biscuits. They are so good with soup, stew, chili, or to accompany a salad. Come to think of it they’d also be awfully yummy with jam or honey. Now I’m hungry.
Quick tea biscuits are light, fluffy, and include ingredients that I always have on hand – and they are quick! There are never leftovers because we always eat them all! I love butter, and quick tea biscuits are magnificent when eaten still warm, butter melting decadently into the nooks and crannies.
Quick Tea Biscuits: Ingredients
2¼ cup all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
½ tsp salt
½ cup cold butter
1 cup milk
1 egg (optional for topping)
Quick Tea Biscuits: How To
Preheat oven to 425°F. If you bake on stoneware then preheat your pan too.
Combine flour, sugar, baking soda, and salt in a medium bowl. Stir together.
Using a cheese grater, grate the cold butter directly into the bowl. If the butter is cold and you work quickly this is a great time-saver. I hate cutting in butter with a fork or pastry cutter when making pastry, but grating it is a hack you will come to love.
Stir the grated butter into the flour mixture with a fork, making sure the butter is well-combined, Break up any clumps that form. Literally takes five seconds and no effort.
Add 1 cup of milk to the bowl and stir gently with a fork or rubber scraper until just combined. With clean hands continue to mix and knead and squash gently until all dry ingredients are incorporated into the dough. Takes maybe 30 seconds tops.
This method is the the harder way that makes more dirty dishes and a dirty counter. It also results in unevenly sized biscuits. Roll the dough out into a rectanglish shape approximately ¾“ thick and cut it into squares. I only tell you this because it’s the method I learned originally, and change is hard. Give the next way a go, it’s worth it.
Quick & Easy Portioning:
My preferred method is to halve the dough with a knife, and then keep halving each section until you have somewhere between 8-16 pieces. Obviously fewer pieces means each biscuit is larger, and will take a tiny bit longer to cook.
I like to do family-friendly math: there are four of us, we all love these, and if there is an uneven number there will be bickering and negotiating over who gets any extras. Therefore my sanity-saving strategy is to make eight. If we were a family of five and the same rules applied then I’d make ten biscuits. You get the idea.
Pat each blob of dough into a patty approximately ¾“ thick. Space evenly on a cookie sheet. I bake on stoneware so I preheat my stoneware as I preheat my oven but this is not necessary on traditional non-stick cookie sheets. Brush tops with a beaten egg if desired (I like this option but it’s not necessary).
Bake for 11-14 minutes, removing from the oven when the biscuits have taken on a lightly browned hue. Let cool only a few minutes, and best when served warm and slathered with butter.
Download and save or print a Quick Tea Biscuit recipe here: