Today I am making biscuits with tea. It’s not even brewed, it’s just the dry tea from a bag. I have had this recipe for Flaky Oat Tea Biscuits for the longest time and never made them. I don’t know how many times I have flipped through my recipe book, and looked at the picture for these biscuits thinking they look so good, but have never made them. Well it’s better late than never, and I’m so glad I finally baked up a batch. These biscuits are packed full of yumminess. The oats give the biscuits a wonderful texture and the flavor of the Constant Comment Tea and it’s orange flavor comes through. The simple topping of oats, tea and brown sugar add that little bit of flavor and crunch that makes these biscuits perfect.
If you don’t have the Constant Comment Tea, try your favorite type of tea, maybe Oolong, Darjeeling, or English Breakfast. Just use about a teaspoon and crush the tea leaves. The fun thing about using another type of tea is it will add it’s own unique flavor to the biscuits. I would love to hear of your unique tea flavor.
This recipe isn’t complicated and uses just a few ingredients you probably already have on hand; flour, sugar, butter, milk, oats and tea. Here’s my set-up.
Flaky Oat Tea Biscuits
- 1 1/2 tbls. packed brown sugar or coconut date sugar
- 1 tbls. quick cooking oats
- 1 bag of Constant Comment Tea
- For the Biscuits:
- 2 cups flour
- 1/2 cup quick cooking oats
- 2 1/2 tbls. packed brown sugar or coconut date sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 bags of Constant Comment Tea Bags-emptied
- 4 tbls. cold butter
- 3/4 cup buttermilk plus additional for brushing biscuit tops
- Orange Honey Butter:
- 1/4 cup softened butter
- 1/2 tbls. honey
- 1/2 tsp. orange juice.
Preheat the oven to 400 degrees.
Stir together all the topping ingredients and set aside.
Stir together the flour, oats, sugar, baking powder and salt in a large bowl.
Cut in the butter until the size of peas.
Stir in the buttermilk with a fork.
Gather up the dough on put on a floured surface.
Roll the dough to a 1/2" thick round
Cut into circles with a 3" cutter and place rounds on a baking sheet.
Brush each round with additional buttermilk and sprinkle with topping mixture.
Bake for 12 to 15 minutes or until browned
Prepare Honey Butter:
Mix together the ingredients to spreading consistency.
This is a hearty dough full of oats. I like that you can see the flecks of tea.
This dough is nice and soft, and rolls out beautifully. Make sure to cut the circles as close together as possible. Here’s a good tip: when cutting the biscuit circles just press down on the cutter but don’t twist it. When the cutter gets twisted it seals up the edges of the dough and won’t rise as much and you loose the flakiness of your biscuits.
So what do you do with the scrapes? Just lightly press the scrapes together. Don’t overwork them because it will make your biscuits tough.
Here is the dough that is reformed from the scrapes ready for re-rolling and cutting out more biscuits. Your biscuits may not be as smooth on top as the first ones but I promise they will taste the same.
Here’s my biscuits ready for the oven. First brush with buttermilk then sprinkle with the topping. Pop into the oven for 12 minutes or until they are nicely browned. If you have the will power, let the biscuits cool slightly before eating. If you are like my family, the minute they come out of the oven we all start eating them.
So what goes with these soft, flaky biscuit? Slather on the orange honey butter and have a nice cup of hot tea.