The Best Russian Tea Biscuits

I stumbled across Russian Tea Biscuits during a particularly chilly afternoon when nothing in my pantry seemed to spark joy.

These tender, flaky pastries filled with jammy fruit and crunchy nuts became my answer.

The smell of butter and vanilla dancing through my kitchen while they baked reminded me why I love creating cozy treats that wrap you up like a warm hug from the inside out.

Why You’ll Love Tea Biscuits

Here is what I love most about my Russian Tea Biscuits, they look fancy enough for company but use simple pantry ingredients you probably already have.

The buttery, tender dough practically melts on your tongue, while the sweet jam and toasted nuts create this perfect balance of textures.

They’re quick to assemble once you get the hang of rolling and cutting, making them perfect for weekend baking or when you need something special without the fuss.

While these biscuits are baking, you might want to try my easy peach butter swim biscuits for a completely different but equally comforting approach to biscuit making.

And if you’re planning a cozy breakfast to go with these treats, my cozy peaches and cream steel cut oatmeal makes the most wonderful morning companion.

What You Will Need to Make This Russian Tea Biscuits

For the Dough:

• 4½ cups all-purpose flour (I prefer unbleached for better texture)
• ¾ cup superfine sugar (regular granulated works too)
• ½ teaspoon kosher salt
• 1 tablespoon baking powder (make sure it’s fresh)
• ¾ cup frozen butter, grated (freeze it solid first)
• ⅓ cup heavy cream (whole milk works in a pinch)
• 2 teaspoons pure vanilla extract
• 3 large eggs plus 1 egg yolk

For the Filling:

• 1 cup golden raisins
• 2 tablespoons warm water
• ½ cup dried cranberries
• 1½ cups walnuts, toasted and finely chopped
• 1½ cups jam (I love apricot or strawberry for these Russian Tea Biscuits)

For the Topping:

• 1 egg white, lightly beaten
• ¾ cup coarse sugar crystals

How I Make This Russian Tea Biscuits

1. Heat your oven to 350°F and line a large baking sheet with parchment paper.
2. Whisk together flour, superfine sugar, salt, and baking powder in a large mixing bowl until well combined.
3. Using a box grater or food processor, shred the frozen butter directly into the flour mixture. Toss with your fingers to coat the butter shreds.
4. In a separate bowl, whisk together heavy cream, vanilla, eggs, and egg yolk until smooth.
5. Pour the wet ingredients into the flour mixture and gently stir until the dough just comes together. Don’t overmix – a few dry spots are fine.
6. Turn the dough onto a lightly floured surface and gently knead 2-3 times until it forms a cohesive ball. Divide into 4 equal portions.
7. Wrap three portions in plastic wrap and refrigerate while you work with the first piece.
8. Roll one portion into a thin rectangle, about 8×9 inches. The thinner you roll it, the more layers you’ll get in your finished biscuits.
9. Place raisins and water in a small microwave-safe bowl. Heat for 30 seconds to soften the raisins. Drain and mix with cranberries and chopped walnuts.
10. Warm the jam in the microwave for 20-30 seconds until it’s easily spreadable but not hot.
11. Spread 6 tablespoons of jam evenly across the dough, leaving a ½-inch border along one long edge. Sprinkle ½ cup of the fruit-nut mixture over the jam.
12. Starting from the long edge without the border, tightly roll the dough into a log. Pinch the seam closed and gently roll to even out the shape.
13. Using a sharp knife, cut the log into 8 equal pieces. Place cut-side up on your prepared baking sheet, spacing them 2 inches apart.
14. Brush the tops lightly with beaten egg white and sprinkle generously with coarse sugar.
15. Bake for 18-20 minutes until the tops are golden brown and the dough feels set when gently touched.
16. Repeat with remaining dough portions, keeping unused portions chilled until ready to roll.

The smartest tips I use for This Russian Tea Biscuits

The secret to tender Russian Tea Biscuits lies in keeping everything cold and not overworking the dough. I always grate my butter straight from the freezer, this creates those lovely flaky layers you want.

When rolling, work quickly so the butter doesn’t melt. If your dough gets too soft, pop it back in the fridge for 10 minutes. For the cleanest cuts, wipe your knife between slices and don’t press too hard.

These little tricks make all the difference in getting bakery-worthy results at home.

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Can I make Russian Tea Biscuits ahead of time?

I often prepare the dough logs and wrap them tightly in plastic wrap to refrigerate overnight. You can slice and bake them fresh in the morning, which makes these perfect for entertaining.

The baked biscuits also freeze beautifully for up to three months, just thaw at room temperature and warm briefly in a 300°F oven.

What’s the best way to store leftover Russian Tea Biscuits?

Keep them in an airtight container at room temperature for up to five days.

I find they actually taste even better the next day when the flavors have had time to meld together. For longer storage, wrap individually and freeze.

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Can I substitute different nuts or dried fruit?

Absolutely! I’ve made these with toasted pecans, almonds, or even pistachios.

Dried cherries, apricots, or dates work wonderfully too. Just keep the total amount of mix-ins the same so the balance stays right.

Why did my dough get too sticky to work with?

This usually happens when the kitchen is warm or you’ve overworked the dough. Simply chill it for 15-20 minutes and dust your work surface with a bit more flour.

The cold butter is what gives these their flaky texture, so don’t be afraid to keep things chilled.

If you love making these kinds of comforting treats from scratch, I’d be thrilled to have you follow along on Pinterest where I share all my favorite seasonal baking inspiration and kitchen tips.

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My favorite occasions to make These Russian Tea Biscuits

I love serving these Russian Tea Biscuits with afternoon tea or coffee when friends drop by unexpectedly. They’re elegant enough for holiday gatherings but cozy enough for lazy Sunday mornings with the newspaper.

During winter months, I make extra batches to have on hand when the weather turns cold and everyone craves something warm and sweet.

They pair beautifully with hot cocoa or spiced cider, and I often pack them for picnics since they travel so well.