Breakfast / Brunch, Food, Newfoundland Favorites, Snacks, Special Occasions, Sweet Treats

Partridgeberry Orange Tea Biscuits

by Donna Fitzpatrick

A delicate Berry (partridgeberry,blueberry or cranberry) Tea Biscuit that is very moist and melts in your mouth! FREEZES BEAUTIFULLY!

Time to stock the freezer with Yummy Treats! The holidays are on the way and these Partridgeberry Orange Tea Biscuits freeze beautifully, they are ready for christmas morning, company, or with a great cup of tea! Full of partridgeberries, with a hint of orange, these biscuits absolutely melt in your mouth.

The first time I made these Partridgeberry Orange Tea Biscuits, I tried one that was still quite warm out of the oven and didn’t really like them…but then, once they cooled completely, I could not stop eating them! They are super fluffy, super moist and super tasty! Bake a batch today and pop them in the freezer.

Partidgeberry Orange Tea Biscuits

  • Servings: 24 Biscuits
  • Difficulty: easy
  • Print
A great treat to have in the freezer for Christmas morning or afternoon tea! Super moist with the added mandarin juice…these biscuits literally melt in your mouth.

Ingredients:

  • 1 can mandarin oranges, drained and juice reserved
  • 1/2 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 TBSP vanilla
  • 4 cups all purpose flour
  • 3 TBSP baking powder
  • 1 cup partridgeberries, fresh or frozen

Egg Wash: 1 egg and 1 TBSP water, mixed together and beaten with a fork to combine.

Preparation:

Preheat oven to 400 degrees.

Drain mandarin oranges. Set juice aside to use later in recipe. Mash mandarin oranges. Set aside.

Cream sugar and butter until smooth. Add vanilla and eggs. Mix until combined. Stir in reserved mandarin juice and mashed mandarin oranges.

In separate bowl, whisk together the flour and baking powder. Gently mix into wet ingredients until just combined. Add partridgeberries and combine. DO NOT OVERMIX!

On a floured surface, gently roll out dough to 1 inch thickness. Cut into shapes and place on parchment lined cookie sheet. Brush with egg wash. Cook at 400 degrees for 12 minutes, until brown on the bottom and cooked through. Serve with butter or just as is! Enjoy 🙂 Makes 24 Biscuits.

NOTE: If you don’t have partridgeberries, use either cranberries or blueberries! Both would be delicious! Chop the cranberries if they are big. I used frozen partridgeberries and used them straight from the the freezer. If you use blueberries, do not thaw! My biscuits were a little pale on the top, so I popped them under the broiler for couple of seconds until I got the desired color. Let cool completely before freezing.

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38 thoughts on “Partridgeberry Orange Tea Biscuits”

    1. These biscuits are wonderful. I am definitely not a baker and in the past my teabuns/biscuits turned out terribly and not very presentable. These rise nice and fluffy and are so delicious, you won’t be able to have just one. These are my ~go to recipe~. I use partridgeberries but have used cranberries as well. I make them for my family and friends and always receive great comments. Going to make another batch right now. Give it a try, you will be glad you did. Enjoy everyone

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    2. These biscuits are wonderful. I am definitely not a baker and in the past my teabuns/biscuits turned out terribly and not very presentable. These rise nice and fluffy and are so delicious, you won’t be able to have just one. These are my ~go to recipe~. I use partridgeberries but have used cranberries as well. I make them for my family and friends and always receive great comments. Going to make another batch right now. Give it a try, you will be glad you did. Enjoy everyone

      Liked by 1 person

      Reply

  2. These are lovely. My sister who lives in Norway would make these using cloudberries, picked when they appear on the mountain. I imagine they would be delicious. I would make them with some fruit from the supermarket that has probably been in a nitrogen atmosphere for months. Not good.

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    1. Cloudberries are known as bakeapples in Newfoindland. I have lived away from nl for over 50 years and my mouth waters when l think of eating and picking this berry.

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  4. I’m glad this recipe makes 24 because two of us just ate 1/2 doz.! No partridge berries here in No. Vermont so I diced up some cranberries and raspberries. I also just used a diced/mashed navel orange and its juice. I had to add a bit of milk while mixing, thought I’d overworked the mess and was going to have hardtack but they were light and delicious! Thanks for sharing your recipe.

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    1. aren’t they just the best little tea biscuits! You can’t just eat one 🙂 So happy you enjoyed them! I always keep extra in the freezer for when company pops by.

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  5. I just took these Partridge berry tea biscuits out of the oven…I didn’t have any Partridge berries I used cranberries they are easy ti make and they are delicious.

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    1. So Happy you love them! This is my favorite tea biscuit recipe ~ I always have some frozen in the freezer for when a craving hits!

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  8. Just saw this recipe , have to make them right away, I love making scones &tea biscuits ,they are delicious with a cup of tea, sometimes I toast them then put a little butter on top, mmmmm delicious, I’m originally from Nfld, living in Calgary since 1989, I have beautiful memories of home.

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  9. I make cupcakes with orange and partridge berries but now I’ll try these biscuits looks sooo good thanks for recipe 😋

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  11. I used mandarin oranges in a light syrup that I bought at
    Walmart. The biscuits were bland. Not enough sugar I think. Also, I think I would put some orange zest in the next time.

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  12. Made these today with blueberries and an oranges mashed and juiced, also added in some milk. They are so easy to make and taste delicious. Going to keep this recipe. Excellent.

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  13. Just love your recipes!! Will make the Mandarin tomorrow. Sure they will bake & taste the best. Thank you. Please keep sending lots more. Molly

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  14. Made these today with fresh partridgeberries that I picked yesterday and they turned out great. Added 1/4 cup more sugar and I also added 1/2 cup fine coconut, which adds a nice texture. Also I mashed the mandarins in the juice, one less thing to wash😊 Thanks for the recipe!

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    1. Hi Patty! Aren’t we lucky we can go out and pick our partridgeberries! Someone else also commented today that they added coconut! Gotta try that idea! Loves coconut! Good idea on mashing the mandarins in the juice too! Happy Baking!

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  18. I made these a few times, used a icecream scoop to put them in the pan . Dough was way to wet to roll and use a biscuit cutter , put them in a 9x 13 pan , took 25 min for them to bake , not 12 min , but were delicious

    now I just use a ice cream scoop , place them an inch apart on a cookie sheet , they bake perfectly in 12 min .

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    1. I wonder why they are so wet! No liquid in the recipe. Make sure you are draining the mandarin oranges really well. Pour them into a strainer to drain. Let me know if that makes a difference!

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