Grandma’s Classic Tea Biscuits Recipe

There’s something truly special about the smell of fresh tea biscuits baking in the oven. For me, that scent instantly brings back memories of my grandma’s kitchen, where these biscuits were a staple.

My grandma had a way with these simple yet delightful little treats, known to some as baking powder biscuits. I remember sitting at the kitchen table, eyes glued to the oven door, waiting in eager anticipation.

When the biscuits were finally pulled from the oven, still warm and golden, I couldn’t wait to slather one with her delicious homemade raspberry jam. That combination—the soft, buttery biscuit with the sweet and slightly tart jam—was nothing short of perfection.

Passing Down the Tea Biscuit Tradition

Now that I have kids of my own, I find myself reaching for my grandma’s tea biscuit recipe whenever I want to bring a bit of that warmth and nostalgia into our home.

The truth is, I don’t make them as often as my grandma did—and probably not as often as I should. Life gets busy, and it’s easy to forget about the simple joys of baking from scratch. But whenever I do make a batch, I’m reminded of why these biscuits were such a staple in my grandma’s kitchen—they’re quick, easy, and always a hit.

My kids love them just as much as I did. There’s something universally appealing about a warm, buttery biscuit fresh out of the oven.

Whether we’re enjoying them plain, with a bit of jam, or drizzled with honey, they’re always met with smiles and eager hands reaching for seconds. And while I don’t make them as often as my grandma did, I’m always glad when I do.

A Perfect Pairing with Hearty Meals

These days, I find myself making tea biscuits more often as an accompaniment to hearty meals rather than as a sweet treat. They pair beautifully with a steaming bowl of soup, a rich stew, or a pot of chili.

There’s something so comforting about dipping a warm, buttery biscuit into a bowl of savory goodness. The biscuit soaks up the flavors, becoming a perfect blend of soft and crispy, rich with the taste of butter and whatever deliciousness you’re pairing it with.

And let me tell you, there’s nothing quite like covering a tea biscuit with butter and dunking it into a thick, flavorful gravy. It’s the kind of simple pleasure that’s hard to beat. The biscuit acts as the perfect sponge, soaking up the gravy without falling apart, each bite a delicious burst of flavor.

Grandma’s Classic Tea Biscuits Recipe

Recipe by Jessie

Course: SidesDifficulty: Easy

Servings

8

biscuits

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 2 c flour

• 1 Tbsp baking powder

• 1 Tbsp granulated sugar

• 1 tsp salt

• 1/2 c cold butter*

• 3/4 c 1 1/4 c cold milk**

• 1 egg (optional, for egg wash)

Directions

• Preheat your oven to 425°F (220°C).
• Place the butter in the freezer for about 10-20 minutes to ensure it is very cold.
• In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
• Using a box grater, grate the frozen butter directly into the dry ingredients. This method helps distribute the butter evenly without overworking it.
• Gently toss the grated butter with the flour mixture until it resembles coarse crumbs.
• Pour the cold milk into the mixture. Using a wooden spoon or spatula, stir until the dough just comes together. Avoid overmixing; the dough should be slightly shaggy and sticky.
• Transfer the dough onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick.
• Fold the dough over itself into thirds (like folding a letter). Rotate the dough 90 degrees, gently flatten it again, and repeat the folding process 2-3 more times. This folding technique creates flaky layers in the biscuits.
• After the final fold, gently pat the dough to a thickness of about 1 inch.
• Using a 2.5-inch round biscuit cutter, press straight down into the dough without twisting to cut out the biscuits. Twisting can seal the edges and prevent proper rising.
• Gather any remaining dough scraps, gently press them together, and cut additional biscuits.
• Place the biscuits onto a baking sheet lined with parchment paper, spacing them about 1 inch apart for crisp edges or closer together for softer sides.
• For a golden finish, beat the egg with a tablespoon of water to create an egg wash, and lightly brush it over the tops of the biscuits. This step is optional but recommended for a beautiful crust.
• Bake the biscuits in the preheated oven for 12-15 minutes, or until they have risen and the tops are golden brown.
• Remove the biscuits from the oven and let them cool for a few minutes on a wire rack. Serve warm with butter, honey, jam, or your preferred accompaniment.

Notes

• *Grandma’s recipe calls for shortening, but I prefer the flavor of butter. For the lightest, fluffiest biscuits, use grated cold butter. Cold grated butter melts in the oven, creating steam that makes the biscuits rise and become fluffy. Grating the butter spreads it evenly in the dough, helping the biscuits stay light and soft.
• **This recipe also works well with buttermilk. If you don’t have buttermilk, you can sour regular milk by adding 1 Tbsp vinegar or lemon juice and letting it stand before using.
• Avoid Overmixing: Overworking the dough can lead to tough biscuits. Mix until the ingredients are just combined.
• Storage: Biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5 minutes.

Versatility at Its Best

The versatility of these tea biscuits is one of the things I love most about them. Whether you’re looking for a way to use up that last bit of jam in the jar or need something to round out a hearty winter meal, these biscuits are always up to the task.

So, if you haven’t made tea biscuits in a while, or if you’ve never tried them at all, I encourage you to give this classic recipe a go. They’re quick to make, require just a few basic ingredients, and are sure to become a favorite in your household.

Whether you enjoy them with jam, honey, or a savory meal, these biscuits are a little taste of nostalgia that’s always worth revisiting. And who knows? Maybe they’ll become a new tradition in your family, just like they were in mine.

Tip: Want to make sure your tea biscuits are as light and fluffy as possible? Then I highly recommended checking out this article on 9 Secrets to Fluffy Biscuits.