Heat your oven to 220°C (425°F). In a large bowl, mix the flour, baking powder, and salt together. Add the cold butter or shortening and work it into the flour with a fork or pastry cutter until the mixture looks like rough crumbs. Slowly sprinkle in a little cold water, just enough for the dough to hold together. Mix gently and stop as soon as it forms a dough don’t overwork it.

Dust your counter lightly with flour and roll the dough out to about ¾-inch thick. Cut out rounds using a biscuit cutter or even the rim of a glass. Arrange them on a lined baking tray and bake for 12–15 minutes, or until they turn golden on top. Take them out and allow them to cool for a few minutes.

Pour the milk and water into a saucepan and bring it to a soft boil. Add the tea leaves or tea bags and let it simmer for 2–3 minutes. Stir in sugar until it dissolves. For extra flavor, crush a couple of biscuits and stir them into the tea if you like. Let it simmer for another 2 minutes, then strain into cups.

Pour the hot tea into cups and serve with the freshly baked biscuits on the side. They taste best when dipped into the warm tea. Serve right away while everything is still warm.