Gluten-Free Traditional Tea Biscuits
Delight in the timeless charm of these Gluten-Free Traditional Tea Biscuits, a tender and flaky twist on the classic recipe that’s perfect for tea time or any moment you crave a comforting baked treat. Crafted with a gluten-free all-purpose flour blend, these biscuits are ideal for those with dietary restrictions while still delivering the buttery, golden perfection that biscuit lovers adore. The cold butter and gentle mixing technique ensure a light and airy texture, while the egg and milk glaze adds a touch of irresistible crispiness. Ready in just 30 minutes from prep to finish, these gluten-free tea biscuits pair wonderfully with butter, jam, or a dollop of cream, making them a versatile addition to any brunch or snack spread. Try this quick and easy recipe today for a crowd-pleasing delight!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend (contains xanthan gum or guar gum)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (cold)
- 0.75 cup Milk (dairy or unsweetened non-dairy like almond milk, chilled)
- 1 Egg (large, lightly beaten)
- 1 tablespoon Optional: Gluten-free flour (for dusting)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, and sugar.
Cut the cold butter into small cubes and add it to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk and the lightly beaten egg. Save about 1 tablespoon of this mixture to use as a glaze later.
Pour the wet ingredients into the dry mixture and gently mix until a dough begins to form. Be careful not to overwork the dough.
Lightly dust a clean surface with gluten-free flour. Turn the dough out onto the surface and gently pat it into a 1-inch-thick round. Avoid kneading the dough too much to keep the biscuits flaky.
Using a 2-inch biscuit cutter, cut out biscuit rounds. Re-roll the scraps as needed, being mindful not to overwork the dough.
Place the biscuit rounds onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with the reserved milk and egg mixture for a golden finish.
Bake in the preheated oven for 13-15 minutes, or until the biscuits are golden brown on top.
Remove from the oven and allow to cool for a few minutes on the baking sheet before serving warm with butter and jam.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 26.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 406 mg | 31% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
