My nanny used to make these tea biscuits all the time. One of my favorite memories of visiting Newfoundland is standing at the kitchen table as she made these and gave us a little bit of the raw dough to taste. They're light and delicious! Serve hot with butter and jam.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

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  • Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.

  • Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.

  • Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.

  • Bake in the preheated oven until golden brown, about 10 minutes.

Nutrition Facts

149.4 calories; 3.4 g protein; 23.2 g carbohydrates; 34.2 mg cholesterol; 142.5 mg sodium. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
04/27/2014
These are a lovely little biscuit and would be perfect along side a cup of tea. The raisins add just the right amount of sweetness. I served them warm with a little butter. I made only a portion of the recipe, but I’ll be them again soon. Read More
(5)
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/27/2014
These are a lovely little biscuit and would be perfect along side a cup of tea. The raisins add just the right amount of sweetness. I served them warm with a little butter. I made only a portion of the recipe, but I’ll be them again soon. Read More
(5)
Rating: 5 stars
04/27/2014
These are a lovely little biscuit and would be perfect along side a cup of tea. The raisins add just the right amount of sweetness. I served them warm with a little butter. I made only a portion of the recipe, but I’ll be them again soon. Read More
(5)
Rating: 4 stars
05/07/2014
Good recipe. Sugar needs to be doubled. Brush with milk to get a golden brown top. Read More
(3)
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Rating: 5 stars
09/01/2016
The dough came out really wet so I had to knead in quite a bit of additional flour. I used a small glass but only got 14 so I need to find a smaller glass! Mine took 20 minutes I'm sure because they were bigger and also my oven is wonky so next time I would try 375 or 400. I doubled the raisins added 2 tsp of Vanilla extract and brushed the tops with an egg wash and sprinkled a little sugar on top. Flavor wise these are delicious and I'm sure with the adjustments mentioned these were work out perfect in the future. Read More
(1)
Rating: 4 stars
03/14/2017
Loved them and they are delicious the next day as well. They don't dry out. The next time I will reduce the sugar by 1/2. I also like that there is no lard!! Nothing like great homebaked goods from the east coast Read More
(1)
Rating: 5 stars
05/18/2018
Followed all directions They turned out perfect Just like my mother used to make us when we were young! Read More
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Rating: 5 stars
02/16/2015
Best that I have made so far. They would be great for strawberry shortcake and I made cinnamon rolls they were perfect. Thank you. Read More
Rating: 5 stars
05/15/2020
delicious tea biscuits. I only made a half recipe and I made a few changes: I used a 1/3 cup sugar and a 1/2 cup raisins and 2 small eggs. otherwise I halved everything. Ididn't cremates the butter/sugar mixture. I mixed all dry together. whisked eggs with milk. Then I stirred the butter into the flour mix and finally added the wet to the dry and stirred just until mixed together. I divided the dough into 12 portions and flattened the balls of dough into biscuit shoes on a greased cookie sheet. baked at 350 degrees for about 12 minutes Yummy! Read More
Rating: 5 stars
03/02/2018
Very similar to my Nan's tea biscuits she's from Newfoundland as well. A tasty recipe that I will be making again! Read More
Rating: 5 stars
07/18/2019
Delicious! Made as-is except used dried currants instead of raisins. Dough is soft but manageable. Came out light and fluffy with just a touch of sweetness and fruitiness. Read More