A little salty with a hint of sweet, these Rich Tea Biscuits are the perfect cake to serve with afternoon tea or as an after-dinner dessert. A rich tea biscuits recipe that’s not quite crunchy and not quite soft with a unique consistency and subtle flavor that makes this rich tea cake perfect for dunking.
Hello hungry friends! Today I’m celebrating my British heritage with some tasty Rich Tea Biscuits. Rich Tea Biscuits are as essential to British culture as apple pie is to American culture. Best known for being the most dunkable biscuit around, their biscuit-like consistency and subtle flavor will entice even the most anti-dunker to dunk!
Frankly, I’ve never been much of a dunker of things in my tea or coffee. After all, who wants chunks of food floating around at the top of their cup? The sound of it even grosses me out. But I’ve tested these biscuits over the last week in my coffee and tea and amazingly, they can withstand the dunk without falling apart. In fact, I’ve dunked for as long as 20 seconds and they’ve remained intact. Now that’s something to celebrate!
How to Make Rich Tea Biscuits
As you can see by the pictures, I”m a very messy cook. And anything with flour, forget it! You can bet my kitchen is going to look like a war-zone when I’m finished. But this rich tea biscuits recipe is easy to make and if you can contain your flour, you’ve got it made.
Step 1: Gather your Ingredients
If you’re ready to bake, I invite you to gather your ingredients. Here’s what you’ll need for the recipe, which may already be in your panty:
- All purpose flour, sifted (I used King Arthur’s)
- Vegan butter (keep it cold)
- Sugar in the raw
- Almond milk
- Baking powder
- Pinch of salt
I find preparing the ingredients before anything else by placing them in little containers makes the recipe faster and easier to complete as you can see in the Step 1 image below. Once you have everything measured out, you’re going to whisk all the dry ingredients together into one bowl.
Step 2: Cut the Butter into the Flour
Keeping your butter cold until you’re ready to bake makes this step easy-peasy. You’re going to cut the butter in small slices and drop it into the flour. Then, with your hands, you’re going to slowly work the flour into the butter until it’s a crumbly consistency, as you can see below in the Step 2 image.
Step 3: Forming a Dough
Next pour the almond milk into the dry ingredients and again, using your well-floured hands, blend all the ingredients together until a dough forms. Once your dough ball is formed, put more flour on your hands and knead it for about 2 minutes.
Step 4: Rolling Dough and Cutting Out Biscuits
Flour whatever surface your going to roll your dough out on generously. And don’t forget to flour your rolling pin. It may be easier to cut the dough in half and work from there, but I just used the entire ball. Roll out your dough as thin as you can possibly get it as you can see in Step 4 above. Remember: The thinner the dough, the more cracker-like your biscuit. The thicker the dough the more biscuit-like your biscuit. Next, using a cookie or biscuit cutter, cut out circles of dough as you can see in Step 4 above. Keep rolling out the dough and cutting out
Rich Tea Biscuits Steps 5 through 6
Step 5: Place on Baking Sheet & Bake for 10 Minutes
For baking just about anything, I use these Silicone Baking Mats. They are non-stick and make clean-up a breeze and using them is better for the environment than parchment paper or foil. Place each biscuit on the baking sheet and throw in the oven at 360 degrees Fahrenheit (176 Celsius).
Step 6: Allow to Cool on Cooling Rack
Once out of the oven, you can let them cool a little bit on the pan and then transfer them to a cooling rack. But, if you’re like me, you’ll have your tea ready to go as these golden mounds of heaven taste best straight out of the oven!
Why Am I Celebrating my British Heritage?
I’m so glad you asked because I’m excited to tell the story. I was adopted when I was only 3 months old by 2 lovely people whom I’ve always called my real parents. It was a closed adoption and I was given very little, non-identifying information about my birth-parents. Over the years, I’ve come to terms with what it means to be adopted, and have searched on and off for information about the circumstances surrounding my birth to no avail.
About 6 or 7 months ago, I submitted a DNA sample to Ancestry.com. The results came back that I was about 60% British and 40% Spanish, which is awesome news as I’ve always admired both cultures. But that’s not the only thing that was amazing. During the weeks that followed my DNA being input into Ancestry.com’s database, I was able to find information about my entire birth family, including names, phone numbers and addresses of aunts, uncles and cousins, and this was only through my DNA. I found information about everyone in my family with the exception of my mother. Although I was able to find her name, date of birth and a yearbook picture of her in high school, I was unable to locate her current address or any contact information for her. My birth mother had 3 brothers and a sister, all of whom are now deceased except for 1 brother who still happens to live in the area. I have called the number I found for him numerous times and left messages for him but he never returns my call. I have spoken to other relatives who known him who swore to pass my contact information to him, but still no return contact. Someday, I will go to his home and confront him, but at this time, I’m in no hurry.
Although saddened by the inability to find my birth mother, I am happy that I at least found her name and can now put a face on her. Whether I will ever find her, God only knows.
And yippee, I’m British!Now back to these Rich Tea Biscuits!
To know I’m part British is very exciting to me. I went to London years ago when I was in college and it was an unforgettable experience. Stay tuned for more recipes celebrating both cultures, British and Spanish, where the roots of my past are now settled. Each time I bite into one of these cracker-alternatives, I picture myself sitting with the Queen, sharing tea and a big pile of my Rich Tea Biscuits. So good, they’re fit for a Queen!
Traditionally, some might say these bear little resemblance to a Rich Tea Biscuit. Perhaps the commercially made brands all make them more cracker-like. Myself, I prefer them more like a biscuit or cake than a cracker. After all, if they were meant to be a cracker, wouldn’t they be called Rich Tea Crackers instead of Rich Tea Biscuits? Just know, the thinner you roll them out, the more cracker-like they will become. The thicker you roll them out, the more biscuit-like they will become. I was happy with the consistency and the flavor that I got from this rich tea biscuit recipe and will definitely be making them again as they are a great to serve my 9-year-old granddaughter, whose hand you see below sneaking a dunk during this photo shoot.
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Rich Tea Biscuits (Vegan, Refined Sugar-Free
- 1.5 cups 280 ml all purpose flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 4 tsp sugar in the raw or other vegan sugar
- 4.5 tbsp 65 g vegan butter (cold, keep in fridge until ready to use)
- 2/3 cups almond milk or other nut milk
- Preheat oven to 410 F (210 C). Line two baking sheets with parchment paper or silicone baking mats.
- Combine dry ingredients into large bowl. Mix together well with fork or whisk.
- Cut the butter into the flour in small slices. Using your hands, gently work the flour into the butter until the mixture becomes crumbly like coarse bread crumbs.
- Pour in the milk, and still using your hands, work the mixture into a smooth dough ball. Once formed, knead the dough briefly for about 2 minutes.
- Roll out dough on a clean, well-floured working surface as thinly as possible. Using a cookie or biscuit cutter, cut out round circles of dough and place on baking sheets. Continue rolling out dough and cutting out biscuits until all the dough is used. Using a fork or pastry docker, gently prick the tops of the biscuits before they enter the oven.
- Place biscuits in the center rack of your oven and bake for 10-15 minutes, depending upon your oven. Serve immediately with a nice cup of tea or place on cooling racks to cool. Store in an air-tight container for 3-5 days.
- To make it easier when rolling the dough, cut it in half and work with only half at a time.