5-Minute Rice Flour Biscuits For When You’re Craving Something Sweet and Quick!

You know those moments when your stomach starts negotiating with your brain mid-afternoon? Not quite mealtime, but dangerously close to snack o’clock? These rice flour biscuits require minimal ingredients, generous in charm, and surprisingly satisfying for something that goes from bowl to oven in five minutes flat.

You’ll whisk together an egg, milk, olive oil, and sugar, stir in rice flour, pipe some little blobs of hope onto a tray, and let the oven take it from there. You can serve them as a mid-morning pick-me-up or a post-lunch treat.

A Little Biscuit With a Quiet History

Let’s be clear, these are not your British-style tea biscuits or your American-style buttermilk bombs. Rice flour is popular in many Asian and African kitchens, and has been used in baking since ancient Japan and India.

While it doesn’t have the bounce of gluten, it offers a delicate texture that crisps up nicely when baked.

Pro Tips for the Best Quick Rice Flour Biscuits

• Sift your rice flour to avoid lumps in your batter.
• Pipe small rounds, not giant blobs. They puff a little in the oven and you want them cute, not mutant.
• Use baking paper or a silicone mat for easy removal and zero tray-scrubbing rage.
• Preheat the oven before baking because cold ovens make sad biscuits.

Can I Make These Without a Piping Bag?

Absolutely. While piping gives you tidy little rounds, a spoon works just fine. Drop spoonfuls on the tray and let them do their thing. Rustic is a design aesthetic, remember?

Can I Swap the Rice Flour for All-Purpose Flour?

You can, but it changes the entire texture. Rice flour makes these light and a bit crumbly. All-purpose will make them denser and less crisp. So if texture matters to you, and it should, stick with rice flour.

Can I Add Chocolate Chips?

Sure, but go small. These bake fast and don’t spread much, so mini chips or chopped chocolate are your best bets. Larger chunks might turn your delicate snack into a molten chaos biscuit.

How Long Do They Stay Fresh?

These are best the day you bake them, when they’ve cooled down and are still slightly crisp. But you can store them in an airtight container for up to 3 days. Just know that they might lose a bit of crunch over time.

How to Make Quick Rice Flour Biscuits

Grab a mixing bowl, crack in the egg, and mix.

Then, pour in the milk and olive oil, and add the sugar. Whisk until it is well-blended.

Sift in the rice flour and mix until everything is combined. Don’t go overboard. You’re going for smooth, not soupy or overworked.

Transfer the mixture into a piping bag.

Pipe little rounds onto a baking tray lined with parchment or a silicone mat. Leave a little space between each because they spread just a bit during baking.

Slide the tray into a preheated oven at 180°C (350°F) and bake for 15 minutes. They should come out slightly golden and gently firm.

Let them cool on the tray for a few minutes before moving and serving them, as they firm up more as they cool.