RASPBERRY SWIRL BISCUITS (gluten free )

To make the biscuits, in a large bowl, combine the sweet rice, millet and oat flours with the ¼ 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.

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 350°F (175°C). 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. The biscuits are best within a few hours of baking, but extras will keep, airtight at room temperature, for an additional day.