Tea Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Vegan butter: Adds richness and moisture to the biscuits while keeping them dairy-free.

Non-dairy milk: Provides moisture and helps bind the ingredients together.

Maple syrup: Adds a touch of sweetness and a hint of maple flavor.

When cutting in the vegan butter, use a pastry cutter or two knives to ensure the mixture resembles coarse crumbs. This technique helps create a flaky texture in the biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed. This combination mimics the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• vegan butter - Substitute with coconut oil: Coconut oil is a solid fat at room temperature and can mimic the texture of vegan butter, though it may add a slight coconut flavor.

• non-dairy milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in baking.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative to maple syrup.

• Allow the tea biscuits to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.
• Place the cooled biscuits in an airtight container. If stacking them, separate layers with parchment paper to prevent sticking.
• Store the container at room temperature for up to 2 days. For longer storage, place the container in the refrigerator, where the biscuits will keep for up to a week.
• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.
• Place the wrapped biscuits in a resealable freezer bag or airtight container. Label with the date to keep track of their storage time.
• Freeze the biscuits for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and warm for 10-15 minutes, or until heated through. This will help restore their original texture and flavor.
• Alternatively, you can microwave the biscuits on a microwave-safe plate for about 20-30 seconds, though this method may result in a slightly softer texture.

• Preheat your oven to 350°F (175°C). Place the tea biscuits on a baking sheet and cover them with aluminum foil. Bake for about 10 minutes or until they are warmed through. This method helps retain their original texture and flavor.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the biscuits directly on the rack or on a small baking tray. Heat for 5-7 minutes until they are warm and slightly crispy on the outside.

• If you’re in a hurry, the microwave can be your friend. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This method will make them warm but might soften the exterior.

• For a stovetop method, use a skillet. Heat the skillet over medium-low heat and place the biscuits in it. Cover with a lid and heat for about 2-3 minutes on each side. This method can give them a slightly crispy exterior while keeping the inside soft.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket and heat for 3-5 minutes. This method will make them warm and slightly crispy, similar to the oven method but faster.

• Oven: Used to bake the biscuits at a high temperature of 450°F (230°C).

• Mixing bowl: Used to combine the dry ingredients like flour, baking powder, and salt.

• Pastry cutter: Used to cut in the vegan butter until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, non-dairy milk, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and maple syrup.

• Rolling pin: Used to roll out the dough to a ½ inch thickness.

• Baking sheet: Used to place the cut biscuits on for baking.

• Parchment paper: Used to line the baking sheet to prevent the biscuits from sticking.

• Biscuit cutter: Used to cut the dough into biscuit shapes.

• Spatula: Used to transfer the cut biscuits onto the baking sheet.

• Cooling rack: Used to cool the biscuits after baking.

Pre-measure ingredients: Measure out flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the vegan butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it; this makes it easier to handle and cuts down on prep time.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer of biscuits.