Sugar-Free Traditional Tea Biscuits
Indulge in the comforting charm of **Sugar-Free Traditional Tea Biscuits**, a delightful twist on a classic bake that’s perfect for any tea table. These light and flaky biscuits are made with simple, wholesome ingredients, including a natural sugar substitute like monk fruit or erythritol, making them a guilt-free treat for those looking to avoid refined sugars. Cold butter is blended into the dry mix for that sought-after crumbly texture, while unsweetened almond milk and a hint of vanilla infuse each bite with subtle richness. Ready in just under 30 minutes, these biscuits can be baked to perfection with either soft, tender sides (when placed close together) or crispier edges (when spaced apart). Pair these *sugar-free tea biscuits* with your favorite herbal brew or enjoy them plain for a light, satisfying snack that fits into a low-sugar lifestyle. Perfect for afternoon tea, brunch, or as a quick homemade treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold)
- 0.75 cups Unsweetened almond milk (or any milk of choice)
- 2 tablespoons Natural sugar substitute (e.g., granulated monk fruit or erythritol)
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar substitute. Mix well to evenly distribute all dry ingredients.
Cut the cold butter into small cubes and add it into the bowl with the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to over-mix; small pieces of butter should remain visible.
In a separate bowl, whisk together the almond milk and vanilla extract.
Create a well in the center of the dry mixture and pour the wet ingredients into it. Stir with a spatula or wooden spoon until just combined. Do not over-mix; the dough should be slightly sticky and shaggy.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a 1-inch thick rectangle.
Use a round biscuit cutter (around 2.5 inches in diameter) to cut out biscuits. Re-roll any scraps gently to cut out more biscuits. You should end up with approximately 8 biscuits.
Place the biscuits on the prepared baking sheet, ensuring they are slightly touching for softer sides or spaced apart for crispier sides.
Bake in the preheated oven for 10-12 minutes, or until the tops are lightly golden.
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature with your favorite tea.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 1.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
