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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Strawberry shortcake was my favorite dessert when I was a kid. Our shortcake was always more like a sponge cake than a biscuit though. Fun things today? I don't know yet. We have suddenly had cooler weather descend so maybe a walk through the neighborhood.
ReplyDeletePat, A walk on a cool day sounds terrific! Enjoy. ~ Daryl
DeleteI was fixated on strawberries. Forgot my email. patdupuy@yahoo.com
DeleteStrawberry Shortcake has always been a favorite treat. I have laundry and other chores that need to be done today. We'll see if I actually do any of them. Thank you for the recipe and chance to win. Dmskrug3 at hotmail dot com
ReplyDeleteDaniele, take a book into the laundry room. LOL ~ Daryl
DeleteAlas, local strawberry season is more than two months away here in Ontario but I will enjoy these virtually! Love all kinds of strawberry desserts. grace dot koshida at gmail dot com
ReplyDeleteReally? I'm so sorry to hear that, but then this should be perfect for July 4th! :) ~ Daryl
DeleteI'm going to read today and pretend I don't see the snow that's falling now and then outside.
ReplyDeletesuefarrell.farrell@gmail.com
Oh, gosh, still having snow? Yipes! Enjoy the reading. ~ Daryl
DeleteI love strawberry shortcake. It's cold and rainy today, so I have been watching a mystery marathon on Hallmark Mysteries, drinking coffee and reading.
ReplyDeleteelainehroberson@gmail.com
Oh, what fun. I love mystery marathon days! Lucky you. ~ Daryl (Not for the cold and rainy but for the "fun" you created.)
DeleteGoing for a walk with my dog Josie , the sun is shining in Wisconsin! Donamaekutska7@gmail.com thank you
ReplyDeleteGive Josie a hug from Sparky. ~ Daryl
DeleteWhile the biscuits are baking and cooling, you could macerate the berries with a bit of sugar. That way they will have lovely juice to ooze into the mix.
ReplyDeleteAmazingly, local strawberry season is about to end here in south Florida! It's about too get too hot.
Today is a family dinner with my very quick chicken Parmesan (Boneless chicken breasts in a pan with good tomato sauce, seasoning on the breasts, a sprinkling of Parmesan, then some mozzarella. Cover with foil, bake 30 minutes at 375, uncover and bake another 15 minutes.)
Easy peasy. My daughter likes it better than regular chicken Parm.
libbydodd at comcast dot net
Libby, I'm going to try this easy chicken Parmesan. Love it! ~ Daryl
DeleteStrawberry season not for 6weeks but loved the recipe. Just reading and watching Death in Paradise on netflix for fun.Candykennedy45@gmail.com.
ReplyDeleteReading and watching at the same time? I love a multitasker! ~ Daryl
DeleteThat sweet biscuit will make strawberry shortcake even better, if possible. I just got a new mixer and a food processor I haven't even used yet, so my fun thing today will be making this strawberry shortcake.
ReplyDelete