Gluten Free Mini Tea Party Biscuits
My daughter and I discovered the sweetest way to spend time together. We enjoy an afternoon of conversation while baking and munching on gluten free mini tea party biscuits. She absolutely loves them, and they are so easy to make. The best part? These little beauties are low in sugar. Each biscuit contains about 1 gram of sugar. Bonus!
Dress for Tea Party Success!
Our favorite way to dress up our biscuits is to add a dollop of fresh, organic whipped cream. All we add to our cream is a bit of vanilla and a pinch of pink salt. No sugar necessary. Next, we top off the cream with fresh fruit. This is serious tea party business. Delicious, healthy and fun!
We also made these biscuits for my sister’s bridal shower along with our lavender sugar cookies. My sister and her friends were delighted. No one knew they were gluten free! Click on this link to head on over to our desserts & sweets landing page for more delicious recipes.
Please reach out and leave us a note along with a recipe rating in the comment section provided below. How did the Mini Tea Party Biscuits recipe work for you? We love to receive pictures and feedback.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard or at a few local grocery stores along the West Coast. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!– Teri & Dave
Recipe Inspiration: Our Mini Violet!
Photos by DuPree ProductionsPrint
We have the perfect gluten free idea for your special event – mini tea party biscuits! Dress them up, set them out and watch them disappear.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 216g (7.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 C)
- 4 tsp Aluminum Free, Double Acting Baking Powder (18g)
- 1 T Cane Sugar (14g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/4 tsp Baking Soda (1.5g)
- 42g (1.5 oz) Very Cold Butter (3 T)
- 170g (6 oz) Sour Cream (3/4 C)
- 1 Large Pasture Raised Egg (50g)
- 2 T Oil – we use Avocado Oil (26g)
- 2 tsp Apple Cider Vinegar (8g)
- 3 T Heavy Cream, Melted Butter or Whole Milk (45 ml)
- 1 T Coarse Cane Sugar, such as Turbinado or Raw (14g and optional)
Equipment: Digital Scale (preferred), Double Sheet Pans, Unbleached Parchment or Silicone Mat, Measuring Cups and Spoons, Mixing Bowls, Small Cookie Scoop or Melon Ball Scoop, Grater, Fork & Heavy Spoon, Pastry Brush
Before You Dive In – Prep:
- Move oven rack to center
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius)
- Line a baking sheet with parchment
- Place the lined baking sheet inside (or on top of) another baking sheet
- If you are using honey (8g) instead of cane sugar, mix the honey with the oil and vinegar in a small bowl, set aside
Step 1: In a large bowl, whisk together the dry ingredients with the exception of the butter.
Step 2: In a separate medium bowl, mix together the sour cream, egg, oil, and vinegar (and honey if using in place of cane sugar).
Step 3: Grate the butter into the large bowl with the dry mixture. Use a fork to integrate the butter into the flour.
Step 4: Add the sour cream mix to the flour and butter mixture. Use a heavy spoon to thoroughly combine. Use your hands to mix if you need to. Make sure all flour bits are soaked up.
Step 5: Cover the bowl and place in the refrigerator for 20-30 minutes.
Step 6: Scoop up about 15g of dough in the cookie/mellon scoop. Drop on the parchment lined baking sheet about 1/2 inch apart. The biscuits do not rise or spread, so you should be able to get them all on one baking sheet.
Step 7: Optional- brush heavy cream onto biscuit tops. You may also glaze the biscuits after they come out of the oven. Sprinkle the tops with coarse sugar, (optional).
Step 8: Bake in the center of the oven for about 15 minutes. The tops should appear golden brown. Watch them after 10 minutes to check for doneness.
Step 9: Remove biscuits from the oven and place the pan on a cooling rack for 5 minutes. Transfer biscuits directly to cooling rack to completely cool or eat them hot out of the oven with your favorite spread.
Store: Biscuits stay fresh on the counter in an airtight container for two days. Freeze for up to a month.
The nutrition information provided below is for the recipe as written using salted organic butter, heavy organic cream for the glaze and organic turbinado sugar. Each biscuit weighs about 15g (.5 oz).
- Category: biscuits
- Serving Size: 1 biscuit
- Calories: 70
- Sugar: 1g
- Sodium: 125mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: gluten free mini tea party biscuits