Easy Tea Biscuits With Cream

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.

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.

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.

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.

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