Classic Tea Biscuits in general have a very nostalgic appeal to me. When I was growing up my grandmother would come to visit on most Saturday afternoons and on many occasions she would bring a batch of her homemade tea biscuits. Sometimes they were plain and you would have them with jam or butter, and occasionally they were a little more daring with raisins which made them very special.
I think I later discovered Cheese Tea Biscuits at sandwich and coffee shops in Toronto in the early 80’s and then learned how easy it is to put them together. These cheese tea biscuits are really nice to serve with soups, stews and as a breakfast treat. They contain very simple ingredients, come together in about a half-hour, and an extra bonus is that they freeze really well so you can pop in the freezer for a grab and go breakfast when needed.
Classic Cheese Tea Biscuits
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded cheddar cheese
- 1 egg slightly beaten
- 1/3 cup butter
- 2/3 cup milk
- 1 tsp freshly chopped parsley
- 2 tbsp melted butter
- Preheat oven to 400 degrees.
- Place a sheet of parchment paper on a cookie sheet and set aside.
- Combine flour, salt, baking powder and cheddar cheese into a bowl and stir until well combined.
- In a separate bowl combine egg, butter and milk and blend until combined.
- Add egg mixture into flour blend and mix until moistened and blended. Use a spoon or your hands but do not overmix.
- Using a tablespoon or ice cream scoop drop spoonfuls onto parchment paper evenly spaced onto a parchment paper-lined cookie sheet. You should have about 12 evenly size scoops. Pop into the oven and bake for about 10 minutes,
- While the biscuits are baking, melt the remaining 2 tablespoons of butter. Once melted add in chopped parsley.
- After 10 minutes remove the biscuits and brush with butter parsley mixture. Return to oven and bake for 5 additional minutes or until lightly browned.