Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 biscuits
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.

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  • Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.

  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts

416 calories; protein 7.5g 15% DV; carbohydrates 55g 18% DV; fat 19g 29% DV; cholesterol 68.7mg 23% DV; sodium 474.3mg 19% DV. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2012
Oh my, these are some of the best tea biscuits ever and being half English I know my tea biscuits! I am so happy to be the first to rate this recipe. These come very close to my Grandmother's! I used a full cup of raisins and doubled the amount of sugar because I like my tea biscuits a little on the sweet side. I also used half and half vs. milk. After I cut the biscuits, I let them set for 30 minutes to let the baking powder "react" in order to get them big and fluffy. After I did the egg wash, I topped them with a bit of turbinado sugar before popping them in the oven. These came out moist, light, fluffy, and simply delicious - perfect with a cup of tea! I have also made these substituting the raisins with miniature chocolate chips or dried cranberries. Thanks What's for dinner, mom? for a great recipe - my Mom (Nancy) requested these while she was in the hospital and I was so happy to have been able to make them for her one last time.... Read More
(135)

Most helpful critical review

Rating: 3 stars
04/11/2011
we didn't really care for these. sorry. Read More
(3)
59 Ratings
  • 5 star values: 46
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/17/2012
Oh my, these are some of the best tea biscuits ever and being half English I know my tea biscuits! I am so happy to be the first to rate this recipe. These come very close to my Grandmother's! I used a full cup of raisins and doubled the amount of sugar because I like my tea biscuits a little on the sweet side. I also used half and half vs. milk. After I cut the biscuits, I let them set for 30 minutes to let the baking powder "react" in order to get them big and fluffy. After I did the egg wash, I topped them with a bit of turbinado sugar before popping them in the oven. These came out moist, light, fluffy, and simply delicious - perfect with a cup of tea! I have also made these substituting the raisins with miniature chocolate chips or dried cranberries. Thanks What's for dinner, mom? for a great recipe - my Mom (Nancy) requested these while she was in the hospital and I was so happy to have been able to make them for her one last time.... Read More
(135)
Rating: 5 stars
01/28/2017
This recipe duplicates the Tea Biscuits we find at our local grocery store. They are not very sweet. My husband prefers them to the bakery style that have more sugar and vanilla. If you prefer a sweeter biscuit then up the sugar to 1/2 cup. Add in 1 tbsp vanilla extract and 1/4 tsp lemon or orange extract. That will give you the bakery style. Those are my favorite :) --The original recipe was for lactose free biscuits. In order to do this I used vanilla soy milk or almond milk. I also use Fleishmann's margarine as it is parve. I also used dried cranberries in place of the raisins for this batch. YUM! On the days where lactose is not an issue - I have also tried using buttermilk and found it to work very, very well! **********8/15/10 -Made these in my new biscuit cast iron pan - really easy! I preheated the pan and when the dough was ready I skipped the rolling stage and simply scooped about 1/2 cup of batter into each of the little pans. They baked nicely and in a uniform size AND without all the extra work of rolling them out, getting a biscuit cutter, re-rolling scraps and lessened the clean up which was a big bonus. I did pat the dough down to make the tops smoother and topped with cinnamon sugar - no egg wash this time. I am very happy with the results so if you have a scone pan, large capacity muffin pan or a cast iron biscuit pan - give it a try! Read More
(43)
Rating: 5 stars
07/14/2010
Wow. I reviewed these yesterday but my review is gone. I will try again. I made these with the extra raisins and sugar mentioned in Jillian's review and they were delicious! I used half butter and half 'smart balance' cuz it has some health benefits and I could not be more pleased with the results. Will definitely make again and this was so easy I am inspired to try making plain biscuits too. Highly recommend! Read More
(39)
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Rating: 5 stars
07/13/2010
These were really great. My husband always likes something to have with his coffee each morning and these were perfect. You can adjust the sugar to your own preference for sweetness change flour to whole wheat and add cinnamon etc for additional flavors. I soak my raisins in orange juice that I warn in the microwave to instill a little extra flavor into the raisins. Read More
(18)
Rating: 5 stars
02/16/2011
These were so easy! I tried it with double the sugar but they were waaay too sweet. So I tried it again with 1/4 cup of sugar instead. It was sweet but not too sugary. It's a great recipe and I'll be using it again! Read More
(15)
Rating: 5 stars
01/20/2011
These are SOOO good!!! I listened to a previous review and doubled the sugar and raisens I was worried that it would be too sweet but it wasn't it was just perfect! The dough is a bit hard to work at first especially when adding in the raisens but just keep pushing through because these turn out great!! Also I found that I had to bake these more like 25 min instead of what the recipe called for. Read More
(13)
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Rating: 5 stars
03/08/2012
Saw raisin tea biscuits in store today and being a baker I hate to pay the price in supermarket. Came home and saw this recipe and read reviews so I used a cup raisins and 1/4 cup sugar and the rest followed exactly... the best i have ever eaten... had 2 already and thinking I better put them away... thx for a great recipe. Read More
(13)
Rating: 5 stars
04/07/2011
Very Very easy recipe and the tea biscuits were gone!!!! My co-workers enjoyed them and the most popular comment was 'its not too sweet'. They were very easy to make thank you for the recipe. Oh i added a teaspoon of almond essence and they came out excellent. I used regualr parkay butter (what i had on hand at the moment). Read More
(9)
Rating: 5 stars
08/18/2010
These were great! Taste was spot on and couldn't be quicker or easier to make. Would be almost exactly like a Hardee's raisin biscuit with a glaze on top. Will definitely be in the rotation for breakfast Read More
(8)
Rating: 3 stars
04/11/2011
we didn't really care for these. sorry. Read More
(3)
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