READY IN 30 mins

Raisin Tea Biscuits

Read Reviews (23)

"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." — What's for dinner, mom?

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 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....

—Jillian

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Most Helpful Critical Review

Apr 11, 2011

we didn't really care for these. sorry.

—GINGERLY88

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28 Ratings

See other versions of this recipe!

May 01, 2013

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! ****Please note- this recipe is intended to be "lightly" sweet. It is to compliment your favorite toppings such as lemon curd, cinnamon sugar or jam. If you want them sweet, then you will need to add about 1/2 to 3/4 cup sugar. This will also make the biscuit heavier in texture.

—What's for dinner, mom?

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Jul 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!

—B L

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Jul 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.

—Linda M

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Feb 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!

—Chips

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Jan 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.

—Samantha Winters

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Mar 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.

—Michele F.

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Nutrition

Calories
416 kcal
21%

Carbohydrates
55 g
18%

Cholesterol
71 mg
24%

Fat
19 g
29%

Fiber
1.8 g
7%

Protein
7.5 g
15%

Sodium
474 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raisin Tea Biscuits

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 416
Calories from Fat: 171

% Daily Value *
Total Fat 19g 29 %
Saturated Fat 11.6g 58 %
Cholesterol 71mg 24 %
Sodium 474mg 19 %
Potassium 204mg 6 %
Total Carbohydrates 55g 18 %
Dietary Fiber 1.8g 7 %
Protein 7.5g 15 %
Sugars 13.5g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 20 %
Iron 29 %
Thiamin 43 %
Niacin 36 %
Vitamin B6 4 %
Magnesium 7 %
Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.