Featherlight Tea Biscuits (gluten-free/dairy free/yeast free)

These biscuits are lovely, light and tasty.  If you make them bigger they can be sliced to use as buns for sandwiches.  I have also used this recipe to top chicken or turkey and dumplings.  Comfort food, yum.

⅞ cup featherlight flour mix (below)

½ tsp Xanthan gum

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. sugar

¼ tsp. salt

3 tbsp. Butter/earth balance shortening/coconut oil

½ cup soy/rice/almond milk with a splash of white vinegar (or buttermilk)

Preheat oven to 450F.  In a mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt.  Using a pastry blender or two knives, cut in the shortening until mixture resembles coarse crumbs.  Stir in the buttermilk and work gently until the dough forms a ball. Turn out onto a surface dusted with sweet rice flour and pat or lightly roll to ¾” thickness.  Use a heaped tbsp to place biscuits on cookie sheet or Cut the dough into 2 ½” squares or form round biscuits using a 2 ½” round cutter .  Place 1” apart on ungreased cooking sheet.  Bake for 10 – 12 minutes.  Makes 8 biscuits

Featherlight Flour Mix

 

⅓ cup tapioca starch

⅓ cup cornstarch

⅓ cup rice flour

1 tsp. potato flour

This will make one cup.  You may use the extra as a gluten-free substitute for white flour in your favourite recipes.  I make this up in 3 cup batches and leave the extra in my cupboard to grab quickly when cooking and baking.

If there are issues with corn or potato, it also works to use 2/3 rice flour and 1/3 tapioca starch.

7 responses to “Featherlight Tea Biscuits (gluten-free/dairy free/yeast free)

  1. Just made them to go with some soup – pretty tasty! I am going to try adding garlic & shredded cheddar and see if I can recreate those fluffy tea biscuits from Red Lobster!

  2. What can I use instead of corn starch? Allergic to corn. 😦

    • I would use 2/3 rice flour with 1/3 tapioca starch, I use that combo all the time when I want to leave out the corn

    • Sorry Revenwyn somehow this question got lost and I didn’t get an alert for it. I have made these with 2/3 rice flour and 1/3 arrowroot or tapioca and they were quite good, my little guy has a corn sensitivity and I’ve been substituting tapioca quite often for cornstarch and in most cases it has worked out quite well.

  3. oops, I guess I did get the notification at the time and I responded, wordpress showed me a notification today and it looked like I hadn’t replied, better to do it twice than not at all 🙂

  4. I just made these with a GF flour mix. Texture is excellent but next time I will add some raisins.

  5. I have made the tea biscuits a couple of time, they taste great and are easy to make. I add 1/2 cup of shredded cheese.

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