Tea & Biscuits

As a British person, I’ve never understood why Americans call, what are essentially dumplings, ‘biscuits’.

When I went to New York in 2012, I constantly saw ‘biscuits’ as a side order on restaurant menus. I never ordered them because I couldn’t understand why anyone would want a Rich Tea or Bourbon with their restaurant meal. I always thought such snacks were reserved for an evening in front of the telly and a cuppa.

What I thought Americans meant…
It was only until recently, when I saw a photo on Instagram during the Thanksgiving period, of a ‘biscuit’ that, I realised what they actually were referring to over there across the pond! These ‘biscuits’ look like what we call scones but are served with pretty much any meal you want, so they are more like ‘dumplings’. Well, to me they are anyway.

Naturally, being the carb loader and lover of all things flour, that I am, I had to figure out how to make these.

I looked up the ingredients and to my dismay, noted that these biscuits were loaded with butter. I’m not anti-butter by any means but, this does nothing for my project get-rid-of-mummy-tummy. So, I decided I’d make a health(ier) version to go with some yummy lentil and chorizo soup I made this week.

Cheese & Rosemary Biscuits

image2 What Americans actually mean

These health(ier) ‘biscuits’ take about 5 minutes to whip up, contain zero fat and are deliciously light, fluffy and full of flavour. To make them you’ll need:

1 &1/2 cups Self-Raising (all purpose) Flour, sieved
1 & of 1/2 cups 0% Fat Greek Yoghurt
2 tsp Baking Powder
Pinch of Himalayan Pink Salt
1/2 tsp Dried Rosemary
2 tbsp. Cheddar


Heat oven to 200c/400f/gas mark 4

Like a baking sheet with parchment paper and set aside

In a mixing bowl, mix together the flour, baking powder, salt, rosemary and cheese

Mix in the Yoghurt until well combined and a moist pliable dough forms

Using your hands, break off a piece of the dough roughly the size of a large desert spoon and place on the baking sheet. Repeat until you have 9 round dumpling shaped pieces of dough, spaced out evenly on the baking sheet.

Bake for 20 minutes, checking regularly as you only want them to be golden on top as opposed to dark brown.

Leave to cool for 10-15 minutes and enjoy with a lovely bowl of soup or a full blown roast, true American style!

image1 Tea and Biscuits!

They are equally as lush on their own or with a cuppa, true Brit style! Although, I wouldn’t go as far as dunking them in my tea…reserve such activity for actual biscuits 😉

Give it a try and let me know what you think!!

2 thoughts on “Tea & Biscuits

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