Reviewed: Jun. 16, 2009

I used margarine in this recipe instead of shortening, and added one cup of shredded medium chedder to the works as well. They turned out almost crunchy on the outside but really soft and flaky in the middle,just the way I like them :) The best part was the fact that they don't crumble away to nothing like the store bought ones do, and having a three year old, the less messes I have to worry about at meal time, the better LOL.

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MummaDee2006

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Reviewed: Jun. 15, 2009

These are delicious! I added a tablespoon of sugar to mine since they were for breakfast, and they were so yummy and flaky!

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MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 11, 2009

Very good tea biscuits, light and flaky. I used a small mug to cut out mine, so i got about 10 out of the batch and they where the perfect size.

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Baker

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Reviewed: May 31, 2009

First time I try this recipie and the are just wonderful ! Michel Ferron Mont-Trembant Qc Canada

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Michel Ferron

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Reviewed: May 20, 2009

Yummy good. I used plain old margarine in these and they turned out great.

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Michelle

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Reviewed: May 11, 2009

These taste great but what am I doing wrong. I cannot get that nice raise on them like in the photo here. i never thought of it being the baking powder, but will it really make that much difference? I have tried this and even my husband's grandma "famous" biscuits and I cannot get the biscuits to look right!

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teabisconfused

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Reviewed: Apr. 27, 2009

Great recipe! I made 8 large tea biscuits and used half margarine and half shortening. I also added in some grated cheese... ummmm! I found it easier to roll and flatten balls of dough with my hands and I made the second batch thicker than 1/2 an inch because mine didn't rise much.

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Sylv

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Reviewed: Apr. 12, 2009

Best tea biscuits I have ever made.

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Anne

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Reviewed: Apr. 10, 2009

these are by far the best biscuits that I have ever had!

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snorydory

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Reviewed: Apr. 4, 2009

I've been looking for a good tea biscuit recipe for ages and this one is really good. I think the key is shortening (instead of butter which most recipes call for). I used butter flavoured Crisco and this was great. Also, I used a full teaspoon of salt and this could definitely be cut a little. Overall awesome recipe.

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SueM

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Mar. 27, 2009

loved this light airy biscuit, they didn't get very brown that was my only complaint other than that fabulous!

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wawa923

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Reviewed: Feb. 19, 2009

I came across this recipe while looking for something else. I noticed that it was the exact same as mine. I LOVE this recipe, I use it for a variety of different things, sometimes I mix cheese, or apple into the dough, or I have even used it for a crust for a pot pie. Very delicious. My personal note would be, DO NOT use butter, you must use shortning, or I use lard. That's what makes it so flaky. Follow this recipe and you will not be disappointed! Thanks for sharing!

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MuskokaMommy

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

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Reviewed: Feb. 13, 2009

I lost my grandmother's recipe for tea biscuits and now that she's gone I thought I'd never have them again. This comes pretty close! I'm used to English tea biscuits that are sweeter or more like scones so here's my modifications: I used 1/2 c. of butter instead of shortening, added 1/2 c. of sugar, 1/2 c. of raisns, and 1/4 tsp. of active dry yeast. I didn't knead the dough or cut it. I just dropped it onto the cookie sheet by tablespoons. They baked up nice and brown. If you add the raisins just butter them, if not just add butter and jelly and serve with tea!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jan. 26, 2009

I've been searching for the perfect biscuit recipe for years. This is it.

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 23, 2009

Fantastic!! Followed the recipe as is and they turned out perfectly. The dough is rather sticky so instead of cutting dough into circles I just used a pizza cutter to cut it into squares.

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Citybyrd

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Jan. 18, 2009

nice and easy! i made these biscuits for the first time tonight to go with our homemade beef stew; they were perfect! Thanks for sharing this recipe!

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LYNNIETHEPOOH

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Reviewed: Jan. 18, 2009

Just great! As always I use half whole wheat flour, half regular. I also used water in place of milk because I wanted my vegan friends to enjoy them as well. Also added 1.5 tsp of honey as I was afraid they would be lacking in flavor without the milk. Listen to others and don't overmix any recipe with flour after the wet ingredients have been added, mix until combined, that's it!

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