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Strawberry Swirl Biscuits

Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 8 to 9 rolls


  • 1 cup 155g sweet white rice flour
  • 1 ⁄2 cup 65 g millet flour
  • 1 ⁄2 cup 50 g oat flour, plus extra for dusting the surface
  • 1 ⁄4 cup 50 g organic granulated cane sugar, plus 1 tbsp (10 g) for sprinkling
  • 1 tbsp 12 g baking powder
  • 1 ⁄2 tsp fine sea salt
  • 6 tbsp 85 g cold, unsalted butter, sliced, plus 1 tsp, softened, for greasing the pan
  • 6 tbsp 90 ml whole milk, plus up to 4 tbsp (60 ml) more as needed
  • 1 large egg
  • 1 tsp vanilla extract
  • 11 ⁄2 cups fresh raspberries about a 6-oz [170-g] package
  • For Brushing Biscuits
  • 1 tbsp 15 ml whole milk
  • 1 tsp organic granulated cane sugar
  • Vanilla Buttermilk Glaze
  • Seeds from 1⁄2 vanilla bean
  • 1 ⁄2 cup 40 g powdered sugar
  • 1 tbsp 15 ml well-shaken buttermilk or milk, or enough to make a pourable glaze


  • To make the biscuits, in a large bowl, combine the sweet rice, millet and oat flours with the 1⁄4 cup (50 g) sugar, baking powder and salt. Add the 6 tablespoons (85 g) butter and blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas. Chill this mixture until cold, 10–20 minutes.
  • Meanwhile, whisk together the 6 tablespoons (90 ml) milk, the egg and the vanilla extract in a measuring pitcher. Chill until needed.
  • Remove the flour mixture from the refrigerator. Gradually add the milk mixture, working with a flexible silicone spatula until the dough holds together when you give it a squeeze. Stop adding liquid if the dough seems overly wet; we want it to be firm enough to roll out. Conversely, if the dough is dry or floury, work in 1–4 more tablespoons (15–60 ml) milk until it comes together. The amount of liquid needed will vary depending on the temperature and humidity of your kitchen, so add as little or as much as you need to make a firm but hydrated dough. Knead the dough about 20 times in the bowl to bring it together in a ball (unlike wheat biscuits, these gluten-free biscuits require more kneading to bring the dough together, so don’t be shy). Cover and chill the dough for 15 minutes or up to several hours.
  • While the dough chills, rinse, dry and slice the berries in half.
  • When ready to bake, position a rack in the upper third of the oven and preheat to 350F (175C). Grease the bottom and sides of an 8-inch (20-cm) round or square cake pan with the remaining 1 teaspoon softened butter and line with parchment paper.
  • Remove the dough from the refrigerator and place on a large piece of parchment paper dusted
  • lightly with oat flour. Use your hands and a rolling pin to pat and roll the dough out into roughly a 10 by 14-inch (25 by 35-cm) rectangle, dusting the dough as needed to prevent sticking. If the dough cracks or breaks at any point, don’t worry, just pinch and squish it back together. When the dough begins to stick to the parchment, top with a second sheet of parchment and, grasping both pieces of parchment and the dough, bravely flip the whole thing over. Gently peel away the
  • top piece of parchment and continue rolling out the dough.
  • Sprinkle the halved berries evenly over the dough, use your palms to press them gently into the dough and sprinkle with the remaining 1 tablespoon (10 g) sugar. Starting with a long end, use the parchment to help roll the dough into a log, rolling it as tightly as possible and ending with the seam side down. Use a sharp chef’s knife to cut the log into 8 equal pieces (if using a round pan) or 9 pieces (if using a square pan), cutting straight down in an assertive manner. Place each round with a cut side up in the prepared pan, using a thin spatula to help transfer the biscuits if needed. Gently press the tops of the biscuits to flatten them slightly. Brush the tops of the biscuits with the 1 tablespoon (15 ml) milk and sprinkle with 1 teaspoon sugar to encourage browning.
  • Bake the biscuits until golden and cooked through, 40–55 minutes. Remove from the oven and let cool completely, 1 hour; their texture improves upon cooling.
  • To make the glaze, whisk together the vanilla seeds, powdered sugar and enough buttermilk or milk to make a pourable glaze until smooth. When the biscuits have cooled, drizzle with the glaze. Use a knife or small offset spatula to coax the biscuits out of the pan.
  • The biscuits are best within a few hours of baking, but extras will keep, airtight at room temperature, for an additional day.


Recipe from Alternative Baker by Alanna Taylor-Tobin!

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