10 tea biscuit recipes

Fluffy homemade tea biscuits from five pantry staples: flour, baking powder, and shortening cut into a tender dough. Tall, light biscuits ready for butter and jam.

How to make tea biscuits with bisquick, perfect to impress your guests with an afternoon tea.

Easy tea biscuits: five-ingredient drop biscuits made with pantry staples in 30 minutes. No rolling, no cutters, just spooned dough and a hot oven.

Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle's on.

Five-ingredient tea biscuits made from biscuit mix, egg, sugar, margarine, and milk. A 30-minute British-style afternoon tea biscuit with options for soft or crusty sides.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

Honey lemon balm tea biscuits drop-bake a buttery honey-sweetened batter with fresh chopped lemon balm leaves for fragrant, tender afternoon-tea cookies. A garden-herb biscuit.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.