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These tea biscuits are a quick tea-time treat. Serve warm, buttered, and with jam or honey.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ cup shortening
- ¾ cup milk
Directions
Step 1
Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
Step 2
Combine flour, baking powder, and salt in a bowl. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough.
Step 3
Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on the baking sheet, and allow to rest for a few minutes.
Step 4
Bake in the preheated oven for 12 to 15 minutes. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 96 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 7% |
| Cholesterol1mg | 0% |
| Sodium218mg | 9% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein2g | |
| Calcium67mg | 5% |
| Iron1mg | 4% |
| Potassium27mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This is now my families favorite. Thanks for sharing 🙂
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GREAT!!! The taste and texture were quite wonderful. I left the butter in slightly larger pieces, which I think adds to flakiness, and I got eleven 3-inch biscuits out of this recipe. The first person who tried them said they were much better than his wife’s, and he asked for the recipe! I’ve tried several other popular biscuit recipes from this site, and I like this one the best.
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A little more buttery than I like, but still good.
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MMMMMMMMMMMMMMMmmmmmmmmmmmmmm!This was a very/considerably great flavourful snack for breakfast, lunch ,or dinner.It is very delightful with any jam!MMMMmmmmmmm!My cousins loved it!
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YUMMY!!! Wonderful -used butter flavored crisco and turned out perfect. Should have made them bigger so it would look like I only ate 2 when I really ate 4.
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These are very nice biscuits and the dough isn’t a horrible mess to work with. I often think bread recipes don’t call for enough salt, so I added a little more salt. I don’t recommend doing that. These are salty enough with the called for amount.
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yummy and light and fluffy
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yummy. these rad risen alot. I only used 3tsp baking soda, added 1 tbsp sugar, and cut using a (estimating) 2 inch cutter or alittle larger. it made 12 biscuits. Served with dinner.
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These were delightful! I halved the recipe and added some sugar, cinnamon and raisins. My kids loved them, my hubby did to. they disapeared in no time.
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I looked up this recipe tonight while I was brewing tea, and in less than an hour (tea was still warm) I had tea biscuits! Making them was a snap, and FAST. I rolled them a bit too thin (got 15 out of the batch) but they turned out well. I sprinkled some grated cheese on top of half of them. Thanks for the recipe Debbie! If you were a president, you’d be babe-raham lincoln.
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Ha Ha!! Not sure what happened to these! They never rose at all and were just flat little things. Nobody wanted to touch them (let alone eat them). Maybe I should have made them sit for awhile before baking them. Any suggestions?
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Nice! Easy dough to work with. I halved the recipe & got 5 nice sized, delicious biscuits.
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While this was a really easy recipe, it was waaay too salty for my and my family’s tastes. I probably will not make this again. I guess I will continue to search for THE biscuit recipe….
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These were absolutely amazing, I made them with a recipe that flopped….thank God I doubled the recipe we ended up filling up on these wonderful tea biscuits. I have a big family and everyone loved them. Very flaky and light. Thanks for the recipe.
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Fast and very easy, I cut back on the baking soda by a teaspoon an the salt by half. Otherwise it is too salty for my family’s taste
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This was very easy to make and they turned out great. Thanks!
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These were pretty good, but next time I will definatley cut the salt in half, much too salty for my taste.
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I’ll try some variations of this recipe. It was good as a basic, but it needs work.
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I haven’t really baked breads that much, so I was delighted this recipe turned out so well. I don’t use shortening much and I didn’t want to go out and buy some so I just substituted it with margarine (taken out of the the fridge 10 mins. before use) and halved the salt. They tasted nice and buttery. Also, I made them in different thicknesses to try it out and found that if you roll them out thicker they rise a lot more than if you roll them out thin.
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This was my first crack at homemade biscuits, and these turned out really well. Next time I will use the butter flavored shortening or just butter in place of the shortening. Very easy to make and the results were great. In fact, they were so good that my husband got mad because he thought that I had gone to Cracker Barrel without him and brought him home biscuits. He was shocked when he found out I had made them from scratch. Thanks for the great recipe!!
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Ok, these are FABULOUS! Super easy to make. Light & fluffy. Absolutely excellent compliment to sausage gravy. Thank you, Debbie!
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Wonderful! Only got eight biscuits because I like them bigger and I reduced the salt to 1/4 tsp. Simple recipe that I will keep forever.
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Unbelievable!! Wonderfully light and flakey. It was like biting into air! I, too, used less salt like some reviewers advised. I used about 3/4 tsp. I also added about 1 1/2 tsp. of sugar. You must try these.
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Very good. Used half whole wheat flour and we ate it with butter and strawberry jam. A recomended recipe. It was good as is, but I like to experiment and will try replacing the milk for sour cream. Yummy.
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These biscuits turned out small, tasteless, and dry… Would not recommend them.
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As a biscuit these were “ok” they were very easy to make hence the 2 stars. As a Tea Biscuit they were definetely lacking something (maybe sugar and/or raisins)
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These were excellent. I had them with chili last night. Just like my mum used to make. Mine rose nicely, were flakey on the outside and soft on the inside. This recipe is definitely a keeper for me.
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This recipe is absolutely delicious. The only thing I do differently, is to roll out dough thicker than recipe before cutting. Yum!
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I LOVE these biscuits! Even better is to reduce the salt to half a teaspoon, use butter instead of shortening and half and half instead of milk. Also, SIFT the flour first and be sure your rack is one level higher in the over, so they don’t burn on the bottom! Perfect, light, flaky– great conduit for honey, lemon curd, or jam and devonshire cream!
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They taste good. But…..they taste just like the biscuits I make with Bisquick! And at the top it said it was supposed to make 20? I got 7 out of it. And I didn’t make them huge either. I had to cook them for 20 minutes–not 12-15 minutes.
I’m going to keep this recipe to use for those times when I’m out of Bisquick.
: ) -
Great and Yummy.
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i like to make my biscuits
quick, easy, and well.
quick = [room temp butter cut in
with chopsticks held in one hand]
easy = [shape dough into a square
& cut into square biscuits]
well = [don’t overmix, knead to add
flakes & pay attention as they bake]i think this recipe accomplishes
all that it claims to.
it makes a very light, fluffy
biscuit that lends itself well
to sweet toppings.i DON’T think they taste like
bisquick at all (check what grade
of ingredients you are using if
you think they do) i used good butter,
whole milk, and everything else
according to recipe. i tried to make
some with a cheese topping/cheese
sauce, but that didn’t turn out well.
too savory, and the fluffy biscuits
couldn’t handle all that cheese-weight.
serve with sweet toppings for best
results. the simple, unsweet biscuit
doesn’t overpower the nice toppings,
or vice versa. -
I thought these were great biscuits, soft and fluffy inside. I used margarine instead of shortening and they tasted great!
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These biscuit tasted just like someone made them that actually knew what they were doing! Great instructions! I bet these would make an awesome batch of dumplin’s too!
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I have been looking for a recipe like this for years. They tasted just like the tea biscuits my mom used to make. Thank you! They turned out perfectly, I used butter instead of shortening and topped them with butter and jam-so good.
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This was so easy and delicious. My family really loved these. A keeper for sure. We dipped them in honey. Yum!
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This recipe really is quick and easy. I just made these biscuits for the second time this week and added approx. 2 cups of grated marble cheese before adding the milk. They turned out great. Next time I plan on sprinkling some extra cheese on top before popping them in the oven for an even cheesier taste.
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Perfect, incredibly easy to make, easy to roll, was ready in 5 mins to the oven with a stand mixer.
These will be come a new house stand by.
Thank you -
These were alright…they were the right consistency for biscuits, but i used margarine and thought the taste was a bit too ‘buttery’ and salty. They also seemed a little greasy. shortening might have different results.
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These were very good, best when fresh out of the oven. I made 8 larger biscuits and didn’t roll out the dough but patted it down with my fingertips. Followed the recipe exactly and they were done in 12 minutes. Defintily don’t over-bake these are they’ll be too dry. We ate these with soft butter and strawberries preserves but I think that honey would be devine! They were a bit flaky on the outside and very tender on the inside. A bit bland alone but a very good base for something sweet on top. I also bet they’d be good with sausage gravy.
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I substituted butter for the shortening. They turned out great, buttery and flaky!
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YUMMY!!
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These biscuits were good, but they did NOT rise properly. They turned out more like biscuit cookies than actual biscuits. But they still tasted pretty good.
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so yummy! I made 8 larger biscuits as did another user and they were ready right at 12 minutes. They are so light and fluffed up wonderfully! I used butter flavored shortening and I think it gives then a spectacular flavor! Def one I will be usig again 🙂
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I tried this ..everything turned out well except it become a bit more salty…salt should be reduced…..otherwise was ok…
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I halved the recipe which should make 10 but I only got 8 out of it (I wouldn’t want to make them any smaller). I also added a tiny bit less salt per the other reviews. This is between a 3 and a 4. The main problem we had was that they were too crumbly. You couldn’t break in half to insert butter or honey in the center. I would say served hot you can melt butter on top and then drizzle with honey. Difficult to eat with your hands. Suggestions on if I did something wrong? I would say with butter and honey the stars are up a notch though. Good flavor.
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This is a wonderful recipe!! Two thumbs up!! I grated a stick of frozen butter which equals 1/2 cup into the flour mixture and they turned out delicious 🙂
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These were perfect and I am adding them to my “rotation” I used buttermilk, though had to add a 1/4 cup (more or less. They were so light and fluffy!
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This recipe makes nice, light biscuits. They’re not at all heavy like several of the other recipes I’ve tried in the past. I brushed them with melted butter while baking to give them some color. A good biscuit to go with soups.
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A suggestion: This recipe works great as an impromptu shortcake recipe. I usually get frustrated with people who post about how they substituted items in a recipe and are now disappointed that it didn?t work and can?t understand why?? But I used this recipe as a base for a strawberry shortcake and it worked beautifully and I had to share it. I was given some strawberries out of season which where pretty sour. I didn?t want them to go to waste so I though a shortcake would be a good option. Well, I didn?t have any bisquick or eggs or cream as all the other recipes I found called for so I thought I?d try a regular biscuit recipe and add some sugar and see how it went. I cut down the recipe to 8pp and added 2 tablespoons of sugar and some hazelnut flavored coffee creamer instead of milk and I came out with 2 large lovely shortcakes! Topped them with the strawberries and yummm. Just a suggestion.
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Nice texture, but I had to reduce the salt by half. I prefer much larger biscuits than the recommended size, and had to increase the baking time to 18 minutes to make sure they were cooked all the way through.
Rollling out the dough in a single, flat piece and topping with garlic and cheese made for a very nice garlic biscuit to go with soups and chili.
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I followed the recipe as it was written and they were a good basic biscuit recipe. Very simple and worked well for Biscuits and gravy. Also good with honey and Jam. We are at high altitude and they worked well with no changes.
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Short and sweet, good to eat. Great for the kids to make too.
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I thought these were good for a basic little biscuit.
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I made these to go with my first Thanksgiving dinner and they were wonderful!!
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Great biscuits. Light and fluffy texture. Distinctive baking powder biscuit flavor. These were perfect with gravy. I’d make these again, son and I liked them. DH was not impressed, but he ate almost a whole one. I only made 8 of these as I used a mason jar lid/ring to cut them, so they were good sized. We all only ate 1 since they were big. These were really decent biscuits, thanks for the post Debbie.
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I Have never had good results in making Tea B… Usually turn out like hockey pucks,lol.. I must say My family loved these.. I used butter instead of shortening. The biscuits were very small…Next time I will reduce the amt I make to make bigger biscuits.. Very Good!!
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Finally an easy biscuit recipe!! I have NEVER made a descent biscuit before, so this easy recipe was a wonderful surprise. I only gave it 4 stars because it was extremely salty. Next time I’ll cut back quite a bit on the baking powder and salt. My tiny biscuits didn’t rise well (maybe I rolled them too thin?). I did have some left over dough so I molded that into 1 chunky biscuit and baked it ~ that one turned out beautifully fluffy!!! Since we love butter, I’ll probably add a bit more of that next time too. Terrific recipe and with some very minor tweaking, it is going to be my constant go to recipe for biscuit making.
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This was one of my “can’t sleep so let’s bake” experiments. I took this basic recipe and altered it to make orange cranberry scones. Here’s what I did. I used half whole wheat, half all-purpose flour. I added a tablespoon and a half of sugar, and a teaspoon of ground ginger. I used vanilla soymilk, and a teaspoon and a half of orange extract (no fresh oranges). As I kneaded the dough, I pressed dried cranberries in. I cut it into 11 triangles, and baked slightly longer than the recommended time. They turned out light and yummy. I’m definitely adding this one to my collection.
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The lge. amount of baking powder gives them a flavor I wouldn’t like if they were just served with butter BUT…This is the perfect biscuit for anything savory like a gravy, or anything super sweet, like a jam or honey. I served these with pumpkin and apple butter, and they were gone in 5 minutes. DELICIOUS! Also, I made the dough in my food processor, so it was SUPER fast, and easy.
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Simple and delicious! I halved the salt as per other comments on there and they turned out perfectly. I managed to have two before my husband devoured the rest in two days! Will double the batch next time 😉
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Thank-you so much for this recipe.I have had problems for years getting a nice light textured tea biscuits.I would recomend halfing the salt and maybe adding a little sugar.They were yummy besides that.
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These biscuits are amazing! I used the food processor to cut in the butter- put the dry ingredients into the processor, pulse for a few seconds to mix, then place the butter (cut into tablespoon pieces, and very cold) evenly on top of the dry mixture, and pulse until the mixture resembled cornmeal. This makes it very easy to mix and also makes the biscuits more flaky! Also, because I don’t have a biscuit cutter, I used an inverted glass to make large biscuits, and a mason jar lid to make smaller ones.
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Hey out there…I am a whole wheat fanatic and I can say that these are absolutely AMAZING when done with regular whole wheat (or multigrain) flour. Be sure to use less flour(1 and 2/3 cups rather than 2 cups). I also used 1/4 cup unslated butter and 1/4 cup shortening. Brush an egg wash (1 whisked egg and 2 tbsp milk) on the tops just before baking for the golden brown finish we all love! ENJOY!!!
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I needed to get a tea biscuit recipe to go with some chili,fast. This was the first website and the recipe was simple. They were sooo good. I’m using margerine/butter instead of shortening next time and some grated cheddar cheese. There was a bad review (Dec 9,2007) for these and I don’t know why. I love them
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Tasted like baking soda. Found it a bit too dense. Its missing something.
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Out of all the homemade biscuit recipes I’ve tried, this is absolutely the BEST ever! My whole family loves them. I’ve made them 3 times (exactly like the recipe) and every time they turn out light, fluffy and soft. Perfect!
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This recipe has addicted me to biscuits! I use butter instead of shortening, and try to work the dough as little as possible. I recommend rolling them out a little thicker- they really puff up.
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This was a great recipe. I have made it three times. The first time using the exact recipe, which was great. Next time, I made these changes from some of the tips I read from other reviews: I added 2 tablespoons of sugar and used 1/4 cup of butter and 1/4 cup of cold Butter Flavored Crisco. I also used a food processor to cut in the shortening and butter with the dry ingredients, then added the milk. It turned out even better.
The next time, I didn’t have enough milk, so I used a 1/4 cup of half and half along with the milk. They turned out just as good if not better.
Just an all around good biscuit. Family loved them every time. -
My turned out a little salty only because I used butter, not shortening. Otherwise, they were fast and good.
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and another 5 stars! Great taste and fluffy texture. I always add 2tbsp of sugar to my biscuits, including this one and lots of juicy raisins.
(tip: to keep your counter clean when kneading the dough, wipe it first with a damp cloth and then spread some plastic wrap on the counter. When you are finished kneading, just pull it up and toss! works great for pie crusts and roll out cookies too).
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Really good. Perfect companion for soup on a cold winter day. Yum.
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The first time I made them, I had no shortening so I used just butter and it turned out really well. Now, I use half shortening half butter. This keeps it flaky (the shortening) and flavorful (the butter).
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Didn’t turn out quite how I like them. A bit dry I found. They had great flavour though. Tasted great with a little butter and jam…
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This is an awesome recipe. It adapts well to additions like raisins, cheese etc.
I use 1/4 cut of shortening and 1/4 cut of solid block type margarine (NOT spreadable soft tub kind) and they puffed to incredible proportions. One note to those who do not work well with pastry, less is more when it comes to mixing. -
I halved the receipe and added some sugar and cut down on the salt, as stated my another member.They have a wonderful flavor but I did not get much of a rise out of them .I guess I rolled them to thin. Will make again and next time, not roll them so thin.
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These biscuits were GREAT, especially drizzled with organic agave! Per reviewers’ suggestions I used 1/4c. butter and 1/4c. shortening. Also cut back on the salt. A great reviewers’ suggestion I tried was to use saran wrap on a dampened countertop to roll the dough out on. This really cut down on the flour mess. Will not buy store bought biscuits again.
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i was looking for a tea biscuit recipe as my mother’s calls for eggs and i had none at the time and i came across this one. i have made this recipe several times now (as requested by the hubby) it’s our favourite with my homemade turkey stew!
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I’m giving this a 4 for now. I didn’t have shortening so I used half butter and half tenderflake. I also used 1 1/2 cups flour and 1/2 cup whole wheat flour. The texture came out just right but the taste was a little off. Not sure if it was from the tenderflake or too much baking powder. I will try it again and use half shortening/butter and reduce the baking powder a little. Tasted ok with the butter though and I’m sure with a little jam on it it will be ok too. I didn’t have a pastry knife so I used a fork and it worked fine, I also kneeded the dough in the bowl then pressed it on a cling wrap like a previous post suggested. I didn’t use a rolling pin because the dough was sticky. I pressed them into a large 3/4″ square then cut 12 smaller squares. Seems way easier then having to dip a glass and having to roll out the dough to many times to use up all the dough. Very simple though, good job!
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i love this recipe i mean dont you just love the tea biscuts
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UNCOOL but sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good
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These biscuits were amazing! I was looking for something quick and easy that would go with any meal and I found it. However, I did cut back on the salt (I used 1/2 tsp) and added 2 tsp of dried parsley.
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I didn’t do the math right when reducing this (only two of us!), added too much milk, so added flour until I thought it was the right consistancy – they were great! I cannot wait to try these again (yes, I fixed the math mistake on the printed out version!)
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These were delicious. Quick, easy and turned out perfectly!
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really good recipe to work with. i subbed in butter and everything came out great. won’t be buying biscuits ever again! next time i think i will experiment with some fruit and maybe cinnamon.. thanks for submitting!
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These had just the BEST taste! I halved the recipe because the original says it serves 20…but then I found that I had to roll it to about 1/4 inch to get even 8 biscuits out of it. Which is what I did. So they came out really flat, and I wasn’t looking forward to the taste, but OH MY GOSH! They were so good that I wanted to eat all of them! Next time I will just make 4 big biscuits with half a recipe. (I did take suggestions to halve the salt and use 1/2 shortening, half butter.) Thanks for the recipe!
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followed the steps exactly, but the biscuits wasn’t fluffy:-(
Too salty too…… -
Very bland & boring flavor, didn’t rise very much at all. I’m convinced this recipe calls for too much handling of the dough. I’d recommend NOT kneading the dough at all. I won’t make this again.
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Excellent, I had never made tea biscuits before, and had understood they can be a bit tricky. I added shredded cheese and used butter instead of shortening. They were quite possibly the best tea biscuits I have ever had. But I may be a bit biased.
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Quick, easy, full of flavor. We used butter rather than shortening. We also found that making these ahead aren’t a great idea. Make and eat ASAP! Will make again and again. Thanks!
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I used butter instead of shortening and they turned out exactly like I’d hoped.
After reading other reviews, I tried to handle the dough as little as possible.
They rose perfectly.
I will use this recipe again, and won’t even think of using mix from a box. -
I was able to successfully scale this recipe down to just five tea biscuits and it turned out great! The biscuits rose beautifully. I felt there was something missing though, but that could just be a personal preference. Maybe some extract – vanilla and/or almond perhaps? Thanks a bundle for the recipe! I’ll definitely be making these again!
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i have made these scones many times and if you add 1/4 cup sugar, 1/4 teaspoon dry active yeast and replace the shortening with butter they are simply luscious! serve them warm with some butter on top and we have an award winning scone
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I just made them and they turned out PERFECT!!! Exactly the same as my mother’s tasted, I have been searching a long time for this recipe. Thank you very much!!
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I LOVE this recipe!! So easy and every one loved them! But I did add 1/2 cup of cheese to the mix.
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My mom made these often when I was growing up. We eat them with butter and syrup for breakfast.
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ive also made variations with fresh berries (strawberries, raspberries, blueberries, or cranberries), and it works very well!
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Nice flaky texture on the outside and soft on the inside. I spooned them into muffin tins instead of rolling them out and cutting them and they turned out great. Definately will make these again.
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I did the recipe with half all purpose flour and half bread flour because I didn’t have enough regular flour. I also added 1 teaspoon of honey. The recipe is really easy to do and takes no time at all. I thought it tasted great if not a bit too ‘flour-y’. I’ll definitly try it again!
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delicious! I followed this recipe exacting, although i cut the shortening into slightly larger chunks and they came out wonderfully! They were flaky and soft, served with jam and butter they were super. Will definitely make these regularly
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