Tea Biscuits    
Like any baking powder biscuit dough, this one is just as versatile. Make it, especially the Chili Cheese variation below, to top a meat pie.    
Makes 24 biscuits.    
1 1/2 cups whole bean flour  

• In mixing bowl, stir together bean flour, cornstarch, cornmeal, baking powder, sugar and salt.

• With pastry blender or two knives, cut in margarine until mixture resembles a combination of coarse and fine crumbs.

• Quickly stir in milk to make soft dough. Turn out onto surface lightly sprinkled with cornstarch. With hands lightly dusted with cornstarch, knead 8 to 10 times or for about 20 seconds until dough feels smooth.

• Roll out or pat, to 1/2 to 3/4 inch (1 to 2 cm) thickness. With floured 2 to 2 1/2 inch (5 to 6 cm) round cookie cutter, cut out rounds. (Or with a sharp knife, cut dough into squares, triangles or rectangles.) Place on nonstick baking sheets 1 inch (2.5 cm) apart.

• Bake in 400°F (200°C) oven for 12 to 15 minutes or until golden brown.

1/4 cup cornstarch OR rice flour  
1/4 cup cornmeal  
2 tbsp gluten-free baking powder  
2 tsp granulated sugar  
1/2 tsp salt  
1/3 cup soft margarine OR butter  
1 cup 2% milk  
Chili Cheese Biscuits
• Stir 1/4 cup (50 mL) grated Parmesan cheese and 1 tsp (5 mL) chili powder into crumbly mixture before adding milk.