Tuesday, July 6, 2010

Tea Biscuits

Sometimes there just isn't any way of getting around it, a recipe just calls out for butter and more butter to elevate it to that whole other level.  No, and I'm not referring to cholesterol levels but rather the heavenly flavour, that only butter can give you in a recipe.  Anyway, it is a natural ingredient; even the grand dame of French cuisine, Julia Child swore by butter and she managed to live to a ripe old age. So, let the buttery flavour of these tea biscuits seduce you, and may you find solace in the fact that the key to healthy living is in moderation. So if you can limit yourself to one or maybe two, why not go for it? After all, the French are notorious for the butter content in their recipes, and apparently they have the lowest levels of cholesterol.  Alors, mes amies, enjoy these biscuits straight out of the oven with some delicious jam and maybe a nice cup of café au lait.

Tea Biscuits
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup cold butter, cut in small pieces
1 cup 3% milk

In a food processor add the dry ingredients and pulse briefly to blend.  Add the pieces of butter to the flour mixture and pulse until the consistency of coarse meal.  Transfer to a large mixing bowl and add the milk, mixing to combine.  Transfer to a floured work surface and roll out to 1/2 inch thickness. With a cookie cutter or the rim of a wine glass, cut out the tea biscuits; each should  measure about 21/2 inch in diameter..  Transfer to a parchment lined cookie sheet and bake in a pre-heated  425º F oven. for about 10-12 minutes.  Makes 12 tea biscuits.


  1. Anna, you have to know just how much I worship butter, there is just no way around it. There's always at least two or three blocks of it in my freezer at all times along with one on the go in my fridge. The tea biscuits look divine, they rose beautifully, and I bet they taste fantastic with a nice dollop of jam and a pat of (yes) more butter LOL!

  2. Ava, It must be the Italian in us. I also like to stock essentials. As much as I love olive oil and use it in most recipes, nothing beats the flavour of butter, especially in baking. I recently threw caution to the wind and doubled the butter in my original tea biscuit recipe. No regrets here, they were so scrumptious.

  3. Anna I had to stop by and look at your recipe for these scones, they look absolutely scrumptious. I've never made them and have been a little nervous to try. I crave the petite vanilla scones from Starbucks but unfortunately they have removed from the Canadian stores. Would you be interested in helping me create a recipe for vanilla scones? They have a little white glaze on them. I will definitely try these raspberry ones, move over Starbucks your raspberry scones don't hold a candle to Anna's!