I like to leave bread baking to bakers. But once in a while on weekends, when I feel the itch to make something doughy and warm to serve for breakfast – that won’t require much effort – I make these. They are North America’s answer to scones and are traditionally called “baking powder biscuits”. Why anyone ever coined such a generic name for these perfectly delightful little baps is beyond me – certainly nothing that would entice my kids to taste them, so we just call them breakfast biscuits. The fam likes to open them up while they are still piping hot and smother them with butter and a light strawberry compote.
Ingredients
- 2 cups gluten free flour (I use Bob’s redmill 1:1 gluten free flour)
- 1/2 tsp salt
- 3 tablespoon baking powder
- 1/2 cup butter
- 3/4 cup milk
Instructions
- Preheat oven to 375C
- In a large bowl, mix the flour, salt and baking powder
- With a fork or your hands, crumble the butter into the flour mixture until it is uniformly crumbly
- Grdually add in the milk until a ball forms into your hands. Depending on the flour you may need more or less milk.
- Roll out the dough on a floured surface until it is about 2 cm thick. Try to shape the dough into a square or rectangle
- Cut the dough into 9 or 12 equally sized squares depending on the size you want
- Bake in the oven for 10-12 minutes or until slightly golden
