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.
- 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
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.