Wednesday, 12 November 2014

Best Tea Biscuits Recipe

Today I want to share a special recipe. These tea biscuits have been a staple in my family for years. They're fluffy and creamy white in colour; and somehow they seem both light and rich at the same time. I have been making them for years, and the recipe couldn't be easier. You can have them on the table in under 20 minutes, and I honestly believe that this will be the best tea biscuit you've ever tried!  Recently, Chris and I had a full scale biscuit bake-off, because A) I was so confident in this recipe that I knew I could win and B) we know how to have a good time on a Saturday morning! As it happened, our competition ended in a stalemate (turns out an impartial judge is a key part of any bake-off), but today you can decide for yourself, because the recipe is right here! 

A few tips: you can use either salted or unsalted butter, both work well in this recipe. To add the butter, the best thing you can do is to use a cheese grater to grate it into the dry mixture. This incorporates the cold butter easily and effectively. In regards to the cream, table cream (18% MF) is best, anything with more milk fat will give the biscuits a yellow colour and anything with less fat just won't taste as delicious. Obviously.

Yes, these biscuits are delightfully elegant, but let's not stop here...

If you want to take something great and make it even better, what do you add? Cheese and butter of course. After years of making this recipe, I had an idea: why not turn these little tea biscuits into garlic cheese biscuits? So I did. It was super simple and you can do it too. Follow the recipe above with these changes: 

1. Up the salt from a 1/4 tsp to a 1/2 tsp
2. Add 1/2 cup of grated cheddar cheese when you incorporate the wet ingredients.
3. Knead the dough, but do not roll it out. Use a spoon to drop rounded spoonfuls of the dough onto your parchment lined cookie sheet.
4. Bake for the same 12 minutes, and when the biscuits are removed from the oven, brush on a nice thick coat of garlic butter. (To make garlic butter, combine 60 g salted butter and 2 cloves of garlic, crushed. Warm over low heat for 2-3 minutes. Butter should melt but not brown).

And there you have it...
Thanks for reading!