Milk Tea Biscuits. If you are serving these with a soup or stew, they are really nice with a bit of cayenne pepper added with the dry ingredients. I didn't knead the dough or cut it. I just dropped it onto the cookie sheet by tablespoons. The combination of whole wheat flour (to keep things moving) and baking soda (to keep things calm) apparently did the trick. And this may seem like a surprise, but you don't even need milk and butter to make it!

These dairy-free biscuits are a must in your life, especially if a. You do not have the time to knead and roll dough and b. This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast. You can have Milk Tea Biscuits using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Milk Tea Biscuits

You need 70 grams of Cake flour.
Prepare 20 grams of Corn starch.
You need 1/4 tsp of Baking powder.
You need 30 grams of Butter.
Prepare 3 tbsp of Condensed milk.
It's 1 tbsp of Skim milk.
You need 4 grams of Black tea leaves.

Ingredients include all-purpose flour, cubed butter and milk. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.

Milk Tea Biscuits step by step

Return the butter and condensed milk to room temperature. Combine the cake flour, corn starch, and baking powder, and sift..
Knead the butter into a cream-like state, add in the condensed milk, and mix well..
Add in the skim milk and sifted powder, roughly mix with a spatula, add in the tea leaves (minced when not using from a tea bag) as well, and stir together evenly..
Flatten it out and wrap in plastic wrap, then let it sit in the fridge for more than 30 minutes..
Preheat the oven to 170°C. Divide the dough into 25 pieces after taking it out of the fridge..
Ball up each piece, and spread out on a cookie sheet covered with cooking paper with spaces inbetween..
Lightly coat the bottom of a flat-bottomed glass with flour (bread or cake flour not listed in the ingredients), and squish each piece into about 3mm thick..
Poke holes into them with a fork etc..
Bake in the preheated oven for about 10~12 minutes..
After baking, let them cool on a cake rack etc..
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Whole milk will give the biscuits a richer flavor. You can also use non-dairy milk if you prefer. Buttermilk Substitute: If you want your biscuits to have the tang of buttermilk, but you do not have any on hand, you can easily make a substitute. These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! Big as in mega flaky, mega fluffy, mega layers, mega golden brown, mega buttery, and mega nerdy as we dive deep into this side dish sensation.