Monday, 6 July 2015

Fluffy Gluten Free Tea Biscuits

Fluffy Tea Biscuits

This is a recipe that I only created a month or two ago, but as soon as I did I wondered why I hadn't tried to before now. As a kid, I can remember having tea biscuits almost every Sunday night it seemed. My sister I would be fresh from bathing, into pajamas and watching tv and we'd hear the tell-tale sounds of measuring cups and two knives being arranged in the kitchen while my Dad gathered everything to make tea biscuits or bannock. How fun it was sitting around the kitchen table, eating tea biscuits, drinking tea, just hanging out as a family.

This recipe comes together pretty easily. Just mix the dry ingredients together. Add the cubed butter, and either use a pastry tool, two knives or a fork, even your hands to process the butter into smaller pieces and have them all coated with flour. Freezing the full amount of butter and then grating it in would also work well. You could try a food processor also. Once that step is done, stir the milk in, roll the dough out and cut out rounds. Bake for about 15 minutes. This is actually a pretty quick recipe too. Maybe 30-45 minutes from start to finish? Perfect for a Sunday night snack with some tea.

What foods bring childhood memories back for you?

Fluffy Gluten Free Tea Biscuits

Gluten Free Biscuits
The fluffiest gluten free biscuits
Yield: 8
Preparation time: 10min
Cook time: 15min


  • 300 grams gluten free flour mix
  • 1 teaspoon xanthan gum, if your mix doesn't include it
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoons salt
  • 70 g (5 Tbsp) butter, cold and cubed
  • 1 cup buttermilk*


      1. Preheat oven to 400 F (200 C)
      2. Mix dry ingredients together.
      3. Cut in butter with two knives, or a pastry tool. (I imagine a food processor would work too)
      4. Add buttermilk and stir together until combined.
      5. Roll dough to about an inch or so and cut out rounds. Place rounds onto silicone mat on cookie sheet.
      6. Bake 15 minutes or until light golden brown.
      7. Best within a day or two of baking.

    *or measure one tablespoon vinegar or lemon juice into a one cup measure then fill the rest of the way with milk. I use this method all the time with almond milk.

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