So as you may know, my partner in crime, Stephen, has Celiac disease and before being diagnosed, was an AVID baker. He has spend a significant time since being diagnosed, searching for recipes that allow him to enjoy his favorite baked goods that are gluten-free.
I've been brought along on this journey and as with all things, I look to see where I can add flavor and variety with essential oils.
In preparation for my January member Tea Party, I was inspired to combine Stephen's legendary "Life-Changing Gluten-Free Biscuits" with tasty dried cranberry and warming wild orange and ginger essential oils to create an ideal scone for tea.
We truly hope you enjoy this time-tested recipe; it's definitely one of our favorites!
The buttermilk makes the biscuits soft and flaky. If you don't have buttermilk, simply add a tbsp of plain white vinegar to milk of your choice. Yield: 10 biscuits Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 minutes
Ingredients: 6 tablespoons very cold butter
1/3 cup superfine brown rice flour
1/3 cup sweet white rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1 teaspoon potato starch
1 teaspoon xanthan gum
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 cup buttermilk
1/2 cup of dried cranberries
6 drops doTERRA Wild Orange Essential Oil
2 drops doTERRA Ginger Essential Oil
2 drops doTERRA Cardamom Essential Oil (if you wish!)
Directions: Slice the butter into small cubes, place them in a bowl, and place the bowl in the freezer to chill. Preheat the oven to 425°F. In a large mixing bowl combine the brown rice flour, sweet white rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, sugar, salt. Whisk together until completely combined. Cut the cold butter pieces into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs. Add the essential oils and cranberries to the buttermilk and then this mixture to the bowl and gently mix until the dough begins to come together. Lay a large piece of parchment paper or silicon sheet over your kitchen counter and turn the dough out on top of it. Working quickly, gather the dough into a mass and gently pat into a thickness of 3/4-inch. Cut the dough into 2 1/2-inch squares with a knife or into 2 1/2-inch rounds with a floured biscuit cutter. Arrange the biscuits no more than 1-inch apart on a baking sheet and bake in the oven for 12-15 minutes or until golden and cooked through.
If you wish to add a little extra sweetness and for extra special occasions, you can glaze the cooled scones by drizzling with 1/4 cup powered sugar + 2 tbsp water + 2 drops doTERRA lemon essential oil.