Simple tea biscuits


  • 354ml cold milk (butter milk is preferred, we keep powdered butter milk on hand for these sorts of things 🙂 )
  • 1 tsp salt – do not use if using salted butter
  • 500g general purpose flour
  • 4 tsp white sugar
  • 2 tbsp baking powder
  • 12 tbsp unsalted butter (cold and cubed) – salted butter can be used just omit the 1 tsp salt


  1. Put flour, baking powder, sugar and salt (do not add salt if using salted butter) in a bowl and mix
  2. Put cubed butter in mixing bowl and cut the butter into the flour with a pastry knife until the butter is slightly small than a pea
  3. Add milk and mix with a spoon to form a shaggy sticky dough
  4. Turn about half the dough out of the bowl onto a lightly floured work surface and smash it flat-ish with your hand.  sprinkle some flour on the top of the dough so your rolling pin won’t stick and an roll to about 1/4″ thick.
  5. Fold the dough back over it’s self and cut out the dough with a water glass.  Keep doing this until you are out of dough.
  6. Put the cut out dough on a cookie sheet.  I have been told that others line the cookie sheet with parchment paper but I never saw the point of that, do as you feel you must.
  7. Bake at 425F for 15-ish minutes.  If you are baking more than one sheet of biscuits at a time remember to set a timer and frog your cookie sheets half way though.  You will know when they are done because the bottoms of the biscuits will be starting to turn light brown.