Schär Gluten Free Rich Tea Biscuits

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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. 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. If you're ready to bake, I invite you to gather your ingredients. Here's what you'll need for the recipe, which may already be in your panty: Salt. Adds flavor. Use table salt, not flaky or Kosher salt for this recipe. Table salt mixes easily and evenly into the dough. I either use ordinary dark chocolate like Bourneville or, for preference, a really dark (70%+) chocolate mixed 50/50 with a nice milk chocolate. If I'm making this for children, I might use Cadbury's Dairy Milk instead, as mine prefer that. Secrets of Success

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. McVitie's makes a gluten free variety of Hobnobs, but I don't think they make gluten free digestives, specifically. There are other companies, like Schar, that make a GF variety of digestives.Baking the biscuits: The biscuits need to remain pale in colour, so don’t aim for the golden colour as this will result in your biscuits being over baked and make them extremely hard. Next pour the almond milk into the dry ingredients and again, using your well-floured hands, blend all the ingredients together until a dough forms. Once your dough ball is formed, put more flour on your hands and knead it for about 2 minutes. Step 4: Rolling Dough and Cutting Out Biscuits

Hello hungry friends! Today I'm celebrating my British heritage with some tasty Rich Tea Biscuits. Rich Tea Biscuits are as essential to British culture as apple pie is to American culture. Best known for being the most dunkable biscuit around, their biscuit-like consistency and subtle flavor will entice even the most anti-dunker to dunk! Whisk the gluten-free flour. Whisking the dry ingredients evenly distributes the baking powder and soda throughout the flour. This ensures the biscuits rise evenly. You can do this in a mixing bowl with a whisk or in the bowl of a food processor.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. Cut the dough into 6 or 7 biscuits. You’ll have lots of dough left at this point. That’s a good thing. Place the biscuits onto a parchment-lined baking sheet or into a lightly greased 10-inch cast-iron skillet. Combine the gluten-free flour, granulated sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. You could use sultanas instead, which give a slightly less dark finish but, please, just use what you've got. Cocoa