Sunday, April 23, 2017

It's a Strawberry kind of day + giveaway





From Daryl aka Avery:

Well, this is just a "because" recipe today.

Because it's Strawberry Season.

Because it's a Strawberry kind of day.

Because we can always eat Strawberry Shortcake.

And...

Because you probably need to READ, I'm giving away a choice of any of my published books. See the giveaway below!!

So here you go. A simple strawberry recipe and giveaway. For a simple Sunday.

Enjoy!



sweet biscuits
Gluten-free version
(makes 8-9 biscuits)

½ cup butter, very cold
2 cups gluten-free flour
1/2 teaspoon xanthan gum
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, beaten
2/3 cup milk
1 teaspoon cider vinegar
1 teaspoon vanilla extract

(*For regular biscuits, substitute out the gluten-free flour and omit the xanthan gum)

Preheat the oven to 400°F. Line baking sheet with parchment paper.

Cut the butter into small pieces.  Put back in refrigerator to keep cold.

In a food processor, mix together the flour, sugar, baking powder, baking soda, and salt.

Add in the butter and pulse until mixture is crumbly and resembles a coarse meal.

In a separate bowl, lightly beat the egg.  Blend in the buttermilk and vanilla.  Add the dry ingredients.  Stir quickly until just combined.

This is a really WET dough.  Using a quarter-cup scoop, turn out 9 biscuits onto the baking sheet lined with parchment paper.  Using the bottom of a beverage glass dipped in flour, press down the mounds into round circles. (Don’t make them too flat or they won’t rise well. I’m sure regular flour users will have no problem getting the biscuits to rise!)

Bake for 10 to 12 minutes, until golden brown.

Let cool completely before splitting in half for Strawberry Shortcake (recipe below). Best served the first day.

FOR STRAWBERRY SHORTCAKE
(serves 4)

4 biscuits (using recipe above)
2 cups strawberries, rinsed and sliced
2 teaspoons sugar
Heavy cream or whipped cream

Slice the biscuits in half. Set on 4 plates.

Place ¼ cup strawberries on the bottom half of each biscuit. Set the other half of the biscuit on top. Place ¼ cup more strawberries around the biscuit. Drizzle with heavy cream or top with whipped cream.






DON'T PRESS TOO FLAT! THESE ARE A TAD TOO FLAT.












 Giveaway! 

You can win a choice of any of my published books.  
Tell me if you're doing anything fun today!  
Leave an email in case you win so I can contact you.


By the way, my new suspense, DAY OF SECRETS, is available for e-book preorders on Amazon and Kobo for 99 cents!   It comes out May 5th.


Savor the mystery!

*
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Plus check out my website.



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