Strawberry Shortcake Biscuits
These biscuits could be paired with anything, but this match of strawberries and whipped cream is lovely.
| Category: | Sweets Cakes & Pies |
Ingredients
Biscuits
| 2 1/8 cup Frankie's gluten-free all-purpose flour blend |
| 1 tbsp baking powder |
| 2 tbsp white sugar |
| 1/2 tsp Kosher salt |
| 1/2 cup unsalted cold butter, cubed |
| 3/4 cup milk |
Strawberry Filling
| 3 cups sliced strawberries |
| 2 tbsp white sugar |
| 1 tsp lemon juice |
Whipped Cream
| 1 cup whipping cream |
| 2 tbsp icing sugar |
| 1 tsp vanilla extract |
Strawberry Shortcake Biscuits Directions
Strawberries:
In a mixing bowl toss strawberries with sugar and lemon juice. Refrigerate for at least 30 minutes.
Biscuits:
Preheat your oven to 425°F or 220°C. Whisk together the flour, baking powder, sugar and salt. Cut in the cold butter until crumbly. Whisk milk and egg together. Add to dry ingredients and stir until dough forms. Pat dough to 1 inch (2.5cm) thickness. Cut into 3inch (7.5cm) rounds. Place on parchment-lined baking sheet and bake for approximately 12 minutes or until golden. Cool completely.
Whipped cream:
Beat cream, icing sugar, and vanilla until soft peaks form.
Assembly:
Split biscuits in half. Add strawberries and whipped cream. Top with biscuit lid. Serve immediately.
These biscuits are best enjoyed fresh but can be frozen for later use.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I bake. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
