| Tea Biscuits | ||||
| Like any baking powder biscuit dough, this one is just as versatile. Make it, especially the Chili Cheese variation below, to top a meat pie. | ||||
| Makes 24 biscuits. | ||||
| INGREDIENTS | DIRECTIONS | |||
| 1 1/2 cups whole bean flour | • In mixing bowl, stir together bean flour, cornstarch, cornmeal, baking powder, sugar and salt. • With pastry blender or two knives, cut in margarine until mixture resembles a combination of coarse and fine crumbs. • Quickly stir in milk to make soft dough. Turn out onto surface lightly sprinkled with cornstarch. With hands lightly dusted with cornstarch, knead 8 to 10 times or for about 20 seconds until dough feels smooth. • Roll out or pat, to 1/2 to 3/4 inch (1 to 2 cm) thickness. With floured 2 to 2 1/2 inch (5 to 6 cm) round cookie cutter, cut out rounds. (Or with a sharp knife, cut dough into squares, triangles or rectangles.) Place on nonstick baking sheets 1 inch (2.5 cm) apart. • Bake in 400°F (200°C) oven for 12 to 15 minutes or until golden brown. |
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| 1/4 cup cornstarch OR rice flour | ||||
| 1/4 cup cornmeal | ||||
| 2 tbsp gluten-free baking powder | ||||
| 2 tsp granulated sugar | ||||
| 1/2 tsp salt | ||||
| 1/3 cup soft margarine OR butter | ||||
| 1 cup 2% milk | ||||
| VARIATION | ||||
| Chili Cheese Biscuits | ||||
| • Stir 1/4 cup (50 mL) grated Parmesan cheese and 1 tsp (5 mL) chili powder into crumbly mixture before adding milk. | ||||
