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    Milk and Pop » Recipes » Scones and Biscuits

    Easy Tea Biscuits With Cream

    Published: Mar 17, 2021 · Modified: Jul 31, 2023 by Tatiana Kamakura · 2 Comments · This post may contain affiliate links

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    Light, flaky, and golden—this recipe is a keeper! Even if you're a beginner, you can make perfect tea biscuits with this foolproof recipe.

    A stack of golden tea cream biscuits.

    I love how simple it is.

    As much as I adore butter, I dread using it cold for baking. It can be so frustrating! You have to work quickly to avoid ending up with tough, dense biscuits.

    There's no butter in this recipe. All the fat comes from heavy cream, which is easy to mix and makes for light, flaky treats. If you're after tall, rich biscuits baked to golden perfection, this go-to tea biscuit recipe is the one you need to try.

    Are you a sourdough baker? You should try my no buttermilk sourdough biscuits! Looking for an easy and flavorfull drop biscuit? Try my cheddar polenta drop biscuit!

    Ingredients

    All-Purpose Flour: Stick with all-purpose flour for the best texture—avoid cake, bread, or whole wheat flour for this recipe.

    Heavy Cream: You can use heavy cream or whipping cream, but make sure it’s cold.

    Sugar: This adds a hint of sweetness and helps the biscuits achieve that beautiful golden color through caramelization.

    Salt: Use fine sea salt for the perfect balance of flavor.

    Baking Powder: This is what makes your biscuits rise. Always check the expiration date to ensure it’s still effective.

    How to Check if Baking Powder Has Expired

    If your baking powder has been open for more than 6 months, it may have lost its potency. Test it before using:

    • Add ½ teaspoon of baking powder to a bowl.
    • Pour in boiling water.

    If the mixture bubbles, your baking powder is still good to go.

    Biscuits cooling on a lined sheet pan.

    How to make them

    Start by preheating your oven so it’s ready as soon as you finish cutting the dough.

    1. In a large bowl, mix all the dry ingredients until well combined.
    2. Add cold heavy cream and mix just until the dough comes together. I usually add about ¾ of the cream, then add the rest if the dough is too crumbly.
    3. On a clean surface, gently flatten the dough with your fingers (no rolling pin needed, but you can use one). If the dough sticks, lightly flour the surface.
    4. Use a round cutter or glass to cut the dough. Check the video to see the thickness I recommend. Gather the scraps, reshape the dough, and cut more biscuits until you’ve used it all. You should get about 10 biscuits.
    5. Place the biscuits on a lined baking sheet and bake for 15 to 18 minutes, or until the tops are golden brown.
    6. Remove the biscuits from the oven and let them cool for 10 minutes before serving.
    Collage of how to make this recipe.

    Tips for getting the best tea biscuits

    • Use cold heavy (or whipping) cream. This is crucial for achieving light, flaky biscuits. Make sure the cream has between 33% and 40% fat. Do not substitute with half-and-half, milk, or light cream.
    • Preheat the oven before gathering the ingredients. It's important for the oven to be hot enough so the biscuits rise properly.
    • If you don’t have a round cutter, simply pat the dough flat and use a knife to cut it into squares—they’ll turn out just as good as the round ones.
    • Cutting the dough with a knife might be easier if you’re a beginner, as it helps prevent overworking the dough.

    Storing and freezing

    Store these tea biscuits in an airtight container or bag at room temperature. They’ll stay fresh for about 3 days.

    You can also freeze baked tea biscuits once they’ve cooled. Use a freezer-safe bag: place the biscuits inside, seal it, and store in the freezer. They’ll keep for up to 1 month.

    To reheat, either microwave them or place them in a preheated oven until warm.

    Biscuit sliced open, with melting butter.

    What can you eat with tea biscuits

    Caponata with no tomatoes
    Caramelized onion chutney with brie
    Blackberry jam
    Blueberry compote

    If you tried this Cream Tea Biscuits Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!

    📖 Recipe

    Two biscuits on a plate.

    Easy Tea Biscuits With Cream

    Tatiana Kamakura
    Light, flaky, and golden—this recipe is a keeper! Even if you're a beginner, you can make perfect tea biscuits with this foolproof recipe.
    5 from 21 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Total Time 28 minutes mins
    Course Baked Goods
    Cuisine American
    Servings 12 biscuits
    Calories 189 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 ¼ cup all-purpose flour
    • 2 teaspoon sugar
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cup heavy cream cold

    Instructions
     

    • Start by preheating the oven to 425°F. It needs to be at the right temperature when you finish shaping the biscuits. My oven takes about 15 to 20 minutes to preheat to this temperature.
    • In a large bowl, mix all the dry ingredients until well combined. Add COLD heavy cream and stir just until the dough forms. I usually start with ¾ of the cream, adding the rest if the dough is too crumbly.
    • On a clean surface, gently flatten the dough with your fingers—no rolling pin needed. If the dough sticks, lightly flour the surface.
    • Use a round cutter or glass to cut the dough. Watch the video for guidance on how thick to make it. Gather any scraps, reshape the dough, and cut more biscuits. Repeat until no dough is left.
    • Place the biscuits on a lined baking sheet and bake for 15 to 18 minutes, or until golden brown on top.
    • Remove the biscuits from the oven and let them cool for 10 minutes before serving.

    Video

    Notes

    Important Tips:
    • Use COLD heavy or whipping cream.
    • Tea biscuits should be baked immediately after shaping. If your oven isn’t preheated yet, place the shaped biscuits in the fridge while you wait.
    • Preheating the oven to 425°F is essential for this recipe to ensure proper rising.
    • If you don’t have a round cutter, pat the dough flat and use a knife to cut it into squares. They’ll turn out just as good.
    • Cutting the dough with a knife might be easier if you’re a beginner, as it prevents overworking the dough.

    Nutrition

    Serving: 1biscuitCalories: 189kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 34mgSodium: 166mgFiber: 1gSugar: 2g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Yvonne

      May 20, 2022 at 8:07 am

      Good Morning:
      I have just made these biscuits and they turned out great!!!!!
      However I could not see a link to click on for the video--I ended up using a glass and cut the biscuits just under 1/2 thick and they rose up lovely!
      thank you for this recipe.
      yvonne

      Reply
      • Milk and Pop

        May 22, 2022 at 12:50 pm

        Hi Yvonne! So glad you liked them!
        So sorry to hear you couldn't find the video, it usually pops on the right side of the screen as soon as you open the page. If you're having problems with the videos on my website, you can find all of them on my Youtube channel, Milk and Pop.
        Cheers 😉

        Reply
    5 from 21 votes (21 ratings without comment)

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