Basic Tea Biscuits

Recipe by Frank Butcher
READY IN: 30mins




  • Preheat oven to 450 degrees F.
  • Combine dry ingredients.
  • Cut in shortening with two knives or a pastry blender until mixture resembles coarse cornmeal.
  • Make a well in the centre and add liquid all at once. Stir vigorously until dough comes freely from the sides of the bowl.
  • Turn dough onto a lightly floured board and roll or pat to 1/2-inch thick.
  • Cut out 2-inch biscuits with a floured water glass or biscuit cutter.
  • Place on an ungreased baking sheet. Bake for 12 to 15 minutes, until tops are golden brown.
  • Serve immediately with butter, jam or honey.
  • Variations: Cheese Tea Biscuits Use only 3/4 tsp salt and 1/4 cup shortening.
  • Add 3/4 cup shredded cheese (yellow or marble) to dry ingredients.
  • Buttermilk Tea Biscuits Use only 2 tsp baking powder Add 1/2 tsp baking soda Replace milk with 1 cup buttermilk or sour milk.
  • Raisin or Nut Tea Biscuits Add to dry ingredients 1/4 cup sugar; and 3/4 cup seedless raisins or chopped nuts Use only 7/8 cup milk Whole Wheat Tea Biscuits Replace 1 cup of white flour with 1 cup whole wheat flour.