Schär Gluten Free Rich Tea Biscuits

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You could use sultanas instead, which give a slightly less dark finish but, please, just use what you've got. Cocoa Crush the biscuits by bashing with a rolling pin or meat hammer inside a plastic bag. I can't find an eco-friendly alternative - apart from a paper bag and I don't have any. Maybe a cloth bag that's washable? To do this by hand: toss small cubes of cold butter into the gluten-free flour mixture. Coat each piece of butter with flour. Press each piece of butter to flatten it. Once the butter is flattened, gently rub it with your hands to break it into smaller pieces. Stop when the pieces of butter are about the size of peas.

If you want to cut your biscuits into rounds, start with a sharp cookie cutter. Using a sharp cutter helps the biscuits to rise. Dull cutters press the edges together preventing the biscuits from rising. As you cut, don’t twist the cutter. Doing this seals the edge of the biscuits and they don’t rise as high. I never bake anything with just that blend, since I find it to be nearly impossible to work with whatever dough I use it in without the addition of a rice-based all purpose gluten free flour blend. In this recipe, just under half of the flour used in the recipe is made up of the whole grain blend. Sugar. A small amount of granulated sugar helps the biscuits to brown. It doesn’t add much sweetness. If you prefer a biscuit without sugar, simply omit it. Terrific biscuits without gluten are possible. This recipe makes light and fluffy biscuits that you can shape with a cutter or drop from a spoon. Enjoy them with butter, jam, or served as part of biscuits and gravy. Gluten-Free Biscuit Recipe: Ingredients and Dairy-Free Options.

Rich Tea Biscuits: I love using rich tea biscuits, digestives will give you a completely different texture! I crumble the biscuits into small crumbs usually leaving a couple bigger pieces, this adds a slight crispiness to the tiffin.

To use a food processor: Place cubes of cold butter into the bowl of a food processor. Pulse once to combine in a 5-second burst. Then pulse the machine until the butter is about the size of peas. It usually takes about ten 3-second pulses. Cubed butter works better than grated butter in a food processor.Skip patting the dough into a rectangle. Simply scoop the dough right from the bowl, onto a parchment-lined baking sheet, or into a 10-inch cast-iron skillet. If you have a large ice cream scoop, use it for this. Use about ¼ cup of dough per biscuit. Bake until brown.