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