Cheddar Tea Biscuits
There is something so satisfying about a warm tea biscuit. It really is a simple recipe, but isn’t that some of the best-tasting foods?
These biscuits are the perfect vessel for a breakfast sandwich or just by themselves with some butter. This is also the perfect recipe to try if you are new to baking. Made from just a handful of ingredients, it’s so easy that anyone can make them!
Let’s Breakdown the Ingredients!
This recipe uses less than ten ingredients to make these delicious biscuits! Like every recipe, there are always a few key ingredients that are important to add.
One of the most important ingredients is cold butter shredded with a box grater. The use of cold butter is to make sure that when baked, the butter will melt and create steam pockets in the biscuit, helping lift and form flaky layers. Grating the butter helps it evenly distribute amongst the dry ingredients.
Shredded cheddar cheese also helps it be distributed evenly to all of the ingredients, and this helps avoid getting too many clumps of cheese in a biscuit.
Cold buttermilk is a key ingredient in biscuits that makes it the perfect texture: fluffy and flaky. It also helps make the biscuits crumbly! Another option than cold buttermilk is milk with vinegar, and it will give you a low-fat acid milk product which can be a substitute for buttermilk.
Tips For Nailing This Recipe
- Use frozen butter. This is crucial to making tea biscuits as the frozen butter will help release steam while cooking, which improves the texture of the biscuits.
- Shred the cold butter in a cheese grater. This will make your life easier and ensure that the butter is evenly and fully incorporated throughout the dough.
- Use buttermilk, and if you don’t have any, no worries. All you need to do is add a tablespoon of white vinegar to 1 cup of milk and let it sit for 2 minutes. The milk will curdle, which results in moister biscuits.
- Don’t skip the folding! Tea biscuits are all about the flaky layers, so don’t skip this step. It’s worth the small amount of extra work.
- Cut the biscuits into squares if you want to avoid wasting dough. This took me a while to realize, but it is a tip worth your time!
- Brush the biscuits with buttermilk before baking. It will give a beautiful golden colour to the top of the tea biscuits.
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Ingredients:
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup cold butter, shredded with box grater
- 1 cup shredded cheddar cheese
- 1 cup cold buttermilk or 1 cup milk with a tsp of white vinegar
- 2 tbsp buttermilk for brushing top of biscuits
Instructions:
- Preheat over to 425.
- In a bowl mix together flour, baking powder, baking soda, and salt. Add in shredded butter and shredded cheese. Mix together to make sure butter and cheese are well distributed.
- Create a well in the flour (a small hole) and pour in buttermilk. Mix together until a shaggy dough forms. Tip out onto a lightly floured surface and shape into a rectangle. Using a rolling pin roll the dough out until it's about 1/2 inch thick. Starting with the end of the rectangle closest to you, fold end to the middle. Repeat with end of the rectangle farthest away from you. You should now have a square. Turn the square a half turn and then roll back into a rectangle; repeat the folding process two more times. This is what creates nice flaky layers.
- Roll dough to about 2/3 of an inch thick.
- Using a cookie cutter or any circle (I use a juice glass) cut out biscuits and place on a baking sheet lined with parchment paper.
- Brush biscuits with buttermilk and place in the oven for 15-17 minutes or until nice and brown.
- Let cool on pan for 5 minutes then enjoy the simple pleasure of a warm biscuit. Pass the home-made jam!
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