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This tea biscuits recipe makes a wonderful mid-morning snack. Find a moment of Hygge while you sip your tea and dunk your biscuits!
I admit it. I’m one of those moms who drops her kid off at school the first day of the year and then does the Snoopy Dance the whole way home.
Don’t get me wrong, I love my child and I cherish all of our time together. But as adults, I think we really just need that time when we know our kids are taken care of and we can relax a little and just do our grownup stuff, whether that be work, yoga class, or cleaning the house and doing laundry.
As many of you know, I tried homeschooling last year, and to say it was an epic disaster is an understatement. I have the utmost respect for moms who homeschool because that ain’t easy!!!
So on Mini Chef’s first day of school, I definitely had a private little celebration all my own.
I love tea as much as I love coffee. But while coffee might get me going in the morning, tea adds flavor and “atmosphere” to the rest of my day.
But for my little celebration, I opted for earl gray tea when I first got back from dropping him off, and then the hibiscus tea later that morning out on my porch (my favorite place in the whole house any time of year!). Tea done right is an art form. I don’t want to just sip my tea, I want to sip joyfully! I want to feel happy and relaxed at the end of that cup, and darn it, that’s exactly what I did!
Now, if you know anything about me, you know I just had to have something to go with my wonderful cup of tea on this occasion. I had to also create a tea biscuit recipe!
More Whole Grain Breakfast Breads
Tea Biscuits Recipe
Tea Biscuits Recipe
- 2 cups whole wheat pastry flour (plus extra on hand)
- ¼ cup Sucanat (or coconut sugar)
- ½ tsp. salt
- 1 tbsp. baking soda
- ½ tsp. cream of tartar
- ½ cup coconut oil (or butter – warmed to liquid)
- 1 cup almond milk (unsweetened – or use regular milk – any milk will do)
- Preheat oven to 450° F.
- In a large mixing bowl, combine all the ingredients and stir or knead to combine. Not that you shouldn't over mix this. Minimal mixing is best.
- Roll or pat the dough to about a ½ to ¾ inch thickness, and cut with a cup or biscuit cutter.
- Place on a parchment-lined cookie sheet.
- Bake for 13-15 minutes, or until they are baked through and have a bit of golden brown on top.
- Cool and serve with your favorite cup of tea!