Gluten Free Tea Biscuits are a great way to start the day, perhaps with eggs, fruit, and coffee. These can be made dairy free and with or without raisins, as you wish. Whip them up in half an hour!
On the rare occasion when my husband and I have the opportunity for a leisurely breakfast at home, or we’ve had overnight guests who can linger in the morning, we enjoy a “special” breakfast. Rather than the usual granola or smoothie, our special breakfast might be pancakes with maple syrup, omelette, frittata, or breakfast sausage with fried eggs and these tea biscuits. Then we enjoy finishing it off with a nice cup of coffee.
Raisins are Optional
I’ve worked hard to get as close as I can to replicating homemade tea biscuits from before my gluten free days. Charlie likes them with raisins, so I try to remember to include them. You may add or delete them as you wish.
Dairy Free Gluten Free Tea Biscuits
If you need to be dairy-free, you can substitute the butter in this recipe with lard. The recipe will turn out fine, but butter adds a nice flavour if you can have it.
Tea Biscuit Topper
Top these tea biscuits as you wish. I’m very glad to be seeing more lower-sugar “jam” recipes lately like this Strawberry Chia Jam or jams that use natural sugars like this Easy Raspberry Jam Recipe. We enjoy raw honey with warm tea biscuits fresh from the oven. Nut butters are probably the best sugar-free option with tea biscuits. Of course, they're also great plain with soft, runny eggs!
Biscuits are usually hard and flat, not puffy. They may be served with sweet or savoury foods. Tea biscuits rise up taller. They're lighter, flaky, and often served with jam, tea, or coffee.
There are a couple of reasons why your tea biscuits might not rise. Perhaps there is not enough liquid in the batter. Gluten free batters usually need to be moister than wheat ones.
Or, it might be that you're not using enough baking powder. Gluten free baking generally requires more rising agent than other recipes do. I recommend following a recipe that has been specifically developed to be gluten free, rather than using a regular recipe and just replacing the wheat flour with a gluten free blend.
Butter should be chilled before you add it to a pastry flour mixture for cutting in. Chop up the butter into large chunks. Then, use a pastry blender to cut through it into the flour mixture repeatedly until the butter is about the size of peas, coated in flour.
Tea biscuits are best when they're fresh. If you have leftovers, store them in an airtight container in the refrigerator.
These biscuits also freeze well. Allow a few hours to thaw them when you are ready to eat them.
Gluten Free Drop Biscuits
If you'd rather not be rolling and cutting, try Gluten Free Drop Biscuits.
Watch me make the raisin option of the biscuits, including cutting in the butter, in this little video:
More Great Recipes to Love!
- 1 cup arrowroot flour
- 1 cup almond flour
- ½ cup white rice flour
- 1 tablespoon raw sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ cup cold butter or lard, for dairy free
- 1 egg
- ½ cup coconut milk from a carton
- ¾ cup raisins optional
- Preheat oven to 350°F (177°C).
- In a large mixing bowl, whisk together the flours, sugar, baking powder, and salt.
- Using a pastry blender, cut the butter into the dry mixture until it is about the size of small peas.
- In a small mixing bowl, whisk the egg and milk together. Stir this mixture into the dry ingredients just until they are combined. Add the raisins, if you are using them.
- On a floured surface with a floured rolling pin, roll out the dough until it is about ½ inch (1.27cm) thick. (Use any of the flours that are in the recipe. I usually use rice flour for this.) Cut with sharp cookie cutter about 2 inches (5.08cm) in diameter and place ¼ inch (0.635cm) apart onto a greased or parchment-lined baking sheet.
- Bake for 15 to 18 minutes until biscuits are just starting to brown around the edges at the bottom.