So, you're having people over for brunch and you've got some dietary restrictions to accommodate. How about a batch of these delicious little tea biscuits! They are crispy on the outside, fluffy on the inside as well as being wheat free*, dairy free, and vegan.
*This recipe uses spelt flour which, please note, is not gluten-free, if that's what you're looking for. Some would even argue that it's not accurate to say wheat free, as spelt is an ancient species of wheat. However, if you're simply avoiding common, modern day wheat, spelt is a good option. Baked goods with spelt have a similar texture without any added corn or potato or filler starches and the flavour is mild and slightly nutty.
As usual, I started with a simple recipe for baking powder biscuits and then substituted to my heart's content. I'm always a bit surprised how you can "break the rules" when it comes to recipes and still end up with something fantastic.
Here's the quick recipe for a small batch. These taste best right out of the oven, so I only make as many as I need. The full sized recipe is at the bottom of the page.
Cranberry Tea Biscuits
Makes 5 large or 10 small biscuits
1 cup spelt flour
1/2 Tablespoon baking powder
1/4 teaspoon salt
1/6 cup of coconut oil, or 2 1/2 Tablespoons (refrigerated so that it's solid)
6 Tablespoons almond milk (sweetened or not, you choose)
1/3 cup frozen whole cranberries
Preheat oven to 450 degrees.
Chop frozen cranberries into smaller pieces. Set aside. You can use dried cranberries or currents or raisins if you prefer, but the frozen berries are helpful later on...you'll see.
In a medium bowl, stir together flour, baking soda and salt.
A note about this next step: I keep my coconut oil in the fridge, so that it's always in a solid state. It makes getting it out of the jar a bit tricky, but it means it behaves like butter and can be used in baking to create a nice airy, flaky texture.
Cut coconut oil into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
Make a well in the centre of the dry mixture. Add the almond milk all at once and using a fork and stir just until moistened. Add the frozen cranberry pieces. Turn the dough onto a lightly floured surface and quickly knead the dough until smooth.
Now here's where the frozen berries are helpful. Coconut oil is very sensitive to heat and as soon as you start to work the dough, the warmth of your hands is going to start melting it. The frozen berries, however, help keep the dough cold and the coconut oil in a solid state until it melts in the oven, crating flaky pockets of air in your biscuits.
Pat or roll the dough to 1/2 inch thickness and using a biscuit cutter (or the rim of a cup if you don't have the space for specialized kitchen equipment...) cut dough into biscuits.
Place biscuits on parchment paper on a baking sheet.
Bake in a 450 degree oven for 10 to 12 minutes until edges are slightly crispy.
Remove from oven and serve hot with your choice of jam.
Full sized recipe:
Cranberry Tea Biscuits
Makes 10 large biscuits
2 cups spelt flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup of coconut oil, (refrigerated so that it's solid)
3/4 cup almond milk (sweetened or not, you choose)
2/3 cup frozen whole cranberries