Easy Tea Biscuits With Cream

5 from 21 votes

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.

Prep Time10

Cook Time18

Total Time28

Course: Baked Goods

Cuisine: American

Diet: Vegetarian

Servings: biscuits

Calories: 189kcal

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.

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.