Tea Biscuits or Pot Pie Top Crust
Flaky, buttery, and delightfully versatile, this "Tea Biscuits or Pot Pie Top Crust" recipe is your new go-to for both sweet and savory creations. With simple pantry staples like all-purpose flour, baking powder, and a touch of sugar, this dough comes together quickly and bakes to perfection in just 12 minutes. Whether you're craving tender biscuits to pair with butter and jam or need a picture-perfect crust to top off a hearty pot pie, this recipe delivers every time. The cold cubed butter ensures a flaky texture, while buttermilk can be substituted for milk to add extra softness. Elevate the presentation with a golden egg wash, and enjoy warm, comforting flavors straight from the oven. A must-try for home bakers seeking simplicity and flavor in one recipe!
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold and cubed)
- 0.75 cups whole milk (or buttermilk for extra tenderness)
- 1 unit egg (optional, for brushing)
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper if making biscuits. If using as a pot pie crust, skip this step.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Step 3
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
Step 4
Make a well in the center of the mixture and pour in the milk (or buttermilk). Stir gently with a fork or wooden spoon just until the dough comes together. Do not overmix, as this can make the dough tough.
Step 5
Turn the dough out onto a lightly floured surface and gently knead 3–4 times to bring it together. Pat the dough into a ¾-inch thick rectangle.
Step 6
For biscuits: Use a biscuit cutter or the edge of a glass to cut out rounds. Place the rounds on the prepared baking sheet, spacing them slightly apart.
Step 7
For pot pie crust: Roll the dough out to fit the size of your pot pie dish. Carefully transfer the dough over the filling, trimming the edges if necessary. Cut small slits in the center to allow steam to escape.
Step 8
Optional: Beat the egg in a small bowl and brush it lightly over the tops of the biscuits or pie crust for a golden finish.
Step 9
Bake in the preheated oven for 10–12 minutes, or until the biscuits or crust are lightly golden and puffed.
Step 10
Remove from the oven and let cool slightly before serving. Enjoy warm with butter and jam if serving as tea biscuits, or as the perfect flaky topping for a savory pot pie.
Nutrition Facts
| Serving size | (620.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1964.8 |
| Total Fat 109.1g | 0% |
| Saturated Fat 66.5g | 0% |
| Cholesterol 462.3mg | 0% |
| Sodium 2682.9mg | 0% |
| Total Carbohydrate 211.5g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 22.3g | |
| Protein 37.3g | 0% |
| Vitamin D 134.0IU | 0% |
| Calcium 289.6mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 583.8mg | 0% |
Source of Calories