If you read my post Kombucha for Me then you know I am nuts about kombucha, a fermented beverage made with sweetened tea. These easy to make biscuit balls are fun, tasty, and versatile because the kombucha magically enhances the dough without the need to measure ingredients or cut in butter or any of the things that might make me say “I’d like a biscuit, but maybe it is not worth all that trouble just to make one!”
You add some kind of flour, a little baking soda and/or baking powder (I like both), and then stir in enough kombucha to make a damp fluffy dough that just holds together when shaped in a handful of oil (I use avocado oil). I use the regular grill setting on my Gourmia Robotic oven which is 20 minutes at 428F and, of course, I elevate them so the bottoms do not burn.
Because the kombucha SCOBY eats the sugar in order to turn tea into a nutritious substance that can be used in place of buttermilk in baking, if you want to make scones you might want to add sugar or a fruit puree. I like them savory rather than sweet, so I added za’atar seasoning to this batch. The flour is half Pioneer Buttermilk Biscuit Mix and half Gluten Free Flax Seed and Ancient Grains All Purpose Flour. I think this dough would also make a good spinach and tomato pie. Because of the Pioneer, it is only half healthy, but I am working my way up to trying these with only gluten-free “flour.” If it works I’ll let you know.