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Whole Wheat Tea Biscuits

Whole Wheat Tea Biscuits


These whole wheat tea biscuits from Theresa Albert are a great yeast-free alternative to most breakfast toasts and bagels. Enjoy these and avoid the bloat that can often come along with yeast-filled carbohydrates.

Whole Wheat Tea Biscuits by Theresa Albert


1 Cup Milk
1/2 Lemon
2 Cups Whole Wheat Flour
4 tsp Baking Powder
1/2 tsp Salt
3 tbsp Unsalted Butter, Cold


  1. Squeeze the lemon into milk, stir and set aside. This creates the soured milk. 
  2. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
  3. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
  4. Use your hands to roll the flour and butter together until it resembles coarse crumbs.
  5. Pour the soured milk into a well and gently mix together.  Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
  6. Flatten to a circle to an even ¾-inch thickness (sprinkle with a little flour if necessary).
  7. Use a drinking glass or cookie cutter to cut out biscuit rounds.  Place them on an ungreased cookie sheet and bake at 450 degrees for 10 - 12 minutes or until lightly browned.

Preparation Time: 20 Minutes

Cook Time: 10 Minutes


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