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Information

Course: dessert, snack
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: 12 to 15 biscuits
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Notes

Berry tea biscuits have ingredients very similar to the ones in scones. However, the absence of cinnamon, the berries placed just on top, and the circular flattened shape create a slightly different texture and flavor. Personally, I love to bake these with big, juicy strawberries or marionberries.

Ingredients

  • 2¾ cups brown rice flour
  • 1½ cups plus 1 tablespoon garbanzo bean flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 cup canola oil
  • 1 cup organic whole cane sugar
  • 1 cup rice milk
  • 1 cup berries
  • Turbinado sugar, for sprinkling on top of the biscuits

Directions

1. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canol a oil and organic whole cane sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.

2. Preheat the oven to 360 degrees F.

3. Place baseball-sized balls of dough onto a greased or parchment-lined baking sheet, spaced 2 inches apart. Lightly flatten the balls with the palm of your hand.

4. Place 4 berries on top of each disc of dough, pressing them in gently. Sprinkle turbinado sugar on top. Bake until golden and firm to the touch, about 30 minutes.

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Nutritional Information

Nutrients per serving

335kcal (17%)
154mg (6%)
43g
3g
16g (25%)
0g
1g (7%)
10g
5g
0mg (0%)
16g
5g
52mg
193mg
0mcg RAE (0%)
1mg (2%)
46mg (5%)
1mg (7%)