A Perfect Sweet Tea Biscuit Recipe

A Perfect Sweet Tea Biscuit Recipe

Daydreaming of that perfect dunk-able sweet tea biscuit for that perfect cuppa? One that’s not too sweet, tea-infused with a wonderful tea, and has the perfect crisp?

I’ve got it!

These sweet tea biscuits are light, crisp, buttery, flavorful, and not too sweet. They're great beside the "best of the best" sweet teas and are one of my new favorite go-to’s.

Tea Biscuit Origins

Biscuits of all sorts have long been a part of history around the world. Dating back to the medieval times and before, through the years of “Ship’s Biscuits” and more, they’ve made their presence well-known and been a tried-and-true resource.

It was in the 17th century that biscuits really began to be crafted quite differently; they were crafted for their sweet and delicate flavor. Suddenly, what once was a commodity that was expensive and not easily accessible dealt itself a new hand in the Indies and in America—sugar!

The types of biscuits that were made grew evermore with the availability of sugar. This is when the tea biscuit really began to take its footing!

Butter My Biscuit: One Step to Make in Advance

Wondering what this recipe calls for to make in advance?

Only a couple of small things and they’re super easy. You’re going to want to make your tea-infused lard ahead of time. The night before or a few hours ahead is perfect! This allows you to melt down the lard, infuse it with our Sweet Spot Butterscotch black tea, then place it back in the fridge to cool completely before dicing it and throwing it into this recipe.

Here are the quick and easy steps:

In a small bowl or mug, take your half cup of vegetable lard and gently warm this in your microwave for one minute. Remove and stir, then microwave again for one minute, until it is fully melted and hot.

Take one tablespoon of your Sweet Spot Butterscotch black tea, place it in your diffuser, and set it down in your bowl/mug. Let this steep for a full 10 minutes. Before removing your loose tea, take the back of a spoon and really squeeze out all of the melted lard and tea juices from the tea.

Place in the fridge for when you’re ready to add it to the recipe. It’s that easy!

Sweet Tea Pairings

I don’t know about you, but don’t you think these perfect sweet tea biscuits would pair perfectly with some sweet teas?

Of course, they do! These sweet tea biscuits are designed to be the perfect companion to your cuppa, whether you choose to dunk, or not to dunk—the choice is all yours!

Infused right into these biscuits is our Sweet Spot Butterscotch black tea. This tea really does hit your “sweet spot” with its hints of chocolate and vanilla. It’s a lovely dessert tea that isn’t too sweet and loves to be sipped alone, with a splash of cream or milk, or cookie-in-cup!

Another great feel-good tea and lovely pairing for this sweet tea biscuit is our Sweet Georgia Peach black tea. This tea invites and inspires with its peach pieces, that will leave your mind wandering to lighter days. Wrapped up in peach, maple, and walnut essence, with roots of black tea and green rooibos—it’s absolutely the right choice!

P.S.: It’s great iced on a hot summer day, as well!

Does Porch Sippin’ Pecan black tea sound enticing? It is!

With a base of bold, vibrant, malty Orange Pekoe black tea, it’s dreamy next to cinnamon chips and real fresh pecans. What you’ll brew up is a cuppa strong tea that beckons you to take hold of the moment. If you’re looking to shake things up a bit…it’s also great with some milk and sugar, iced, or even as a tea latte. Oh, the possibilities!

Sweet Tea Biscuit Recipe

  • 2 cups flour
  • 1/2 cup of sugar
  • 3 egg yolks
  • 1/2 cup vegetable shortening
  • 2 tablespoons of vegetable or canola oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon Sweet Spot Butterscotch black tea
Preheat your oven to 350°F.
In the bowl of your stand mixer, add in all of your dry ingredients; flour, sugar, baking powder, and baking soda.
Remove the cold lard from the fridge and gently chop it up using a fork or spoon. On low-medium speed, using your pastry dough attachment, scoop the lard into the dry ingredients and mix. Knead the dough until it is smooth. You may also do this by hand, or if you need to transfer at some point from bowl to hand kneading—that works as well.
Once the dough is uniformly smooth, cover it with foil and put it in your fridge for 15 minutes to cool.
Grease, or put a piece of parchment down on a cookie sheet. Take about one tablespoon-size ball and roll it into a small log on the cookie sheet. Take a fork and gently mash down. Repeat this process for all your delectable biscuits.
Be sure to leave room between biscuits for spreading during baking.
Place on a greased baking sheet and bake for 10-15 minutes until golden brown.
Let cool completely before removing them from the pan.
*Recipe adapted from Eastern European Recipes Delicate Biscuits.


McKenna Marek

McKenna is from midwestern Wisconsin and is the creative owner of Sweet Rose Desserts. She treasures time with her three children, savoring every moment, and the peacefulness of their home in the country. She enjoys baking, photography, and of course—time with friends over a shared pot of tea.
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