Green Tea Bis Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Whisk dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, matcha powder, baking powder, and sea salt until evenly distributed and there are no clumps of matcha.

Cut in butter

Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 short pulses if using a food processor).

Mix wet ingredients

In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract until combined.

Form the dough

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a wooden spoon or spatula just until the dough comes together. Do not overwork—the dough should be slightly shaggy but cohesive. If the dough seems too dry, add 1 tablespoon of buttermilk at a time up to 2 more tablespoons until it holds together.

Shape and cut biscuits

Turn the dough out onto a lightly floured surface and, with floured hands, gently pat it into a rectangle about 1-inch (2.5 cm) thick. Fold the dough in half, press gently, and repeat the pat to create layers (this gives flakiness). Pat again to 1-inch thickness. Using a 2.5-inch round biscuit cutter (or a sharp knife for squares), cut biscuits straight down without twisting to help them rise. Gather scraps, pat once more, and cut remaining biscuits—aim for 8–10 biscuits.

Bake

Place the biscuits on the prepared baking sheet about 1 inch apart for slightly crisper edges or touching for taller sides. Brush tops lightly with a little extra buttermilk if desired. Sprinkle with coarse sugar or sesame seeds if using. Bake in the preheated oven for 12–15 minutes, or until the tops are set and lightly golden and a toothpick inserted into the center comes out clean.

Cool

Remove biscuits from oven and transfer to a wire rack. Let cool 10 minutes before glazing or serving warm.

Make glaze

In a small bowl, sift the powdered sugar and matcha together to avoid lumps. Add the hot water and lemon juice (if using) and whisk until smooth. The glaze should be thick but pourable; add a little more hot water, 1/4 teaspoon at a time, if too thick.

Glaze biscuits

When biscuits are slightly cooled but still warm (about 5–10 minutes after baking), spoon or brush the glaze over each biscuit. Let glaze set for 10–15 minutes before serving so it firms slightly.

If desired, sprinkle toasted white sesame seeds or extra coarse sugar over the glaze immediately after glazing so they adhere before the glaze sets.