Berry Tea Biscuits
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.
12 to 15 biscuits
Total Timeunder 1 hour
Recipe Coursedessert, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturefruity, sweet
Type of Dishbiscuits, bread, quickbreads
- 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
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.
Preheat the oven to 360 degrees F.
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.
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.
2009 Jennifer Katzinger