Here are some Tea Biscuit recipes from the Web (I haven't tried any of them).

Happy Baking,

Betsy

Sour Cream Tea Biscuits
Lake Mary Bed & Breakfast - Flagstaff, Arizona
From: Online Innkeeper's Recipe Page:
http://www.bbonline.com/~bbonline/recipe/index.html

1 3/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (Butter Flavored) Crisco
1/2 cup dairy sour cream
1/2 cup raisins (light)

Blend together flour, baking powder, baking soda, sugar and salt. Cut in Crisco with a pastry blender or 2 knives until it looks like coarse meal.
Blend in sour cream and raisins. Turn out onto a lightly floured board and knead with your fingertips for at least one minute. Divide dough in half
- shape each half into a round about 2 inches deep. Cut into medium size biscuits - bake 10 minutes at 450 degrees; 1 dozen yield.

TEA BISCUITS - Canada
John Davis
Graduate Student's Cookbook/From Food for Thought:
http://www.oise.on.ca/~hpress/cookbook.html

4 1/3 c all purpose flour
1/2 c sugar
5 ts baking powder
3/4 c lard
1/2 ts baking powder
2/3 c milk
1/2 ts salt
1 1/2 c buttermilk

Mix flour, baking powder, baking soda, salt and sugar. Cut in lard till crumbly. Kneed a little and roll to 3/4" thickness on floured board. But out
rounds (approximately 2 1/2" diameter) and bake at 425 F for 10 minutes or a little more, then 375 F for another five minutes or a little m ore until
golden brown. Makes 24 biscuits which can be frozen and defrosted in a microwave.

This one came from the Nabisco, Canada site:
http://www.nabisco.ca

MAGIC TEA BISCUITS

1/2 cup all purpose flour
4 tsp. MAGIC Baking Powder
1/2 tsp. salt
1/4 cup shortening
2/3 cup milk
Stir together flour, MAGIC Baking Powder and salt. Cut in shortening. Stir in milk to make soft dough. Knead 10 times on lightly floured surface. Roll or pat dough to 3/4-inch (2 cm) thick. Cut with floured 1-3/4 inch (4 cm) cookie cutter. Arrange on baking sheets, close together for soft biscuits or well-separated for crusty biscuits. Bake at 450° (230°C) for 8 to 10 minutes.