Newly baked tea biscuits are a great addition to any breakfast. I like to eat mine with some jam, butter and fresh berries on the side.
1 cup all purpose flour
1 cup cake flour, plus extra for kneading
2 tsp. sugar
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2/3 cup chilled buttermilk
7 tbsp. chilled, unsalted butter
Line one baking sheet with parchment paper.
Preheat the oven to 425 degrees F.
Combine all of the dry ingredients in a food processor and pulse briefly to mix.
Add the butter, and pulse until the mixture is coarse and crumbly.
Add the buttermilk and pulse until dough is just moistened.
Sprinkle some cake flour onto a clean countertop or board.
Turn the dough out onto your work surface. (It is very soft, and not easy to work with, but will be very nice once baked)
Sprinkle some cake flour onto the dough, flour your hands and gently knead the dough a for about 1 minute.
Press the dough into a 1.5 inch thick rectangle.
Using a large rubber spatula, fold the rectangle in half, then fold it in half again.
Sprinkle a little more cake flour under and on top of the dough, then roll it out into a 1 inch thick rectangle.
Cut out the biscuits using a flour dipped biscuit cutter.
Reroll the scraps to cut out more biscuits.
Place the biscuits onto the prepared baking sheet about 1 inch apart.
Bake until golden, about 16 minutes.