Recipe: Strawberry Shortcake Biscuits

‘Tis strawberry season and what better thing is there to enjoy, but strawberry shortcake.  Kelly from The Nourishing Home posted a beautiful recipe for Southern-style Strawberry Shortcake recently that I just had to try.  The problem was that I only had almond meal on hand, not almond flour.  I figured it would be easy to convert her recipe to dairy and egg-free, but I wasn’t so sure about swapping out the almond meal for the almond flour.  Almond meal is not the best gluten-free flour to use as a 1:1 substitute for wheat flour.  Since I didn’t have any other option and we really wanted strawberry shortcake, I decided to wing it and see what I could come up with.

The result of this experiment was fantastic! It gave me a renewed use for almond meal.  My husband absolutely loved them and even ate some without strawberries because they were so good plain.  In fact, I actually thought they tasted better than the whole wheat version I made for the kids and myself.

One final thing that I must share with you.  Strawberry shortcake is not a “dessert-only” treat.  The recipe here…the one that my husband enjoyed so much….was our breakfast!  Yes, we had strawberry shortcake for breakfast and it was fantastic!  I highly encourage you to live on the wild side like us too, you’ll be happy you did :)  Oh, I think this would be a really easy freezer-friendly recipe too — let me know if you try it.

(We enjoyed coconut whipped cream on top, but because the strawberry sauce was still warm, it just melted everywhere.  That was okay, but we didn’t really like the whipped cream afterall.)

Free of gluten, dairy, egg, soy, peanut, corn (contains nuts*)

Shortcake Biscuits (gf)

Ingredients

  • 1 EnerG egg replacer
  • 3 tablespoons palm shortening
  • 1/4 teaspoons vanilla
  • 1 tablespoons brown sugar
  • 1/2 cups almond meal/flour
  • 1/2 cups tapioca flour
  • 1/4 teaspoons baking soda
  • 1/8 teaspoons salt
  • allowed milk (cow, rice, soy, almond, coconut, etc.)

Instructions

Preheat oven to 425 degrees.

1. Whisk together egg replacer (1 1/2 tsp powder + 2 Tbsp water; or 1 egg). Add in softened shortening, and vanilla; whisk well.

2. Add brown sugar (you can also use honey) to wet ingredients and mix well with a spoon.

3. Mix in almond meal, tapioca flour, baking soda, & salt, until well combined. Stir in allowed milk a tablespoon at a time until dough is no longer crumbly (about 1/4 cup) and comes together.

4. Form dough into medium-size biscuits and place on parchment paper linked baking sheet.

Bake for 12-15 minutes, or until golden. Serve with strawberries & a dollap of allowed whipped cream. Enjoy!

Makes 3 biscuits.

*Nut-free version: Substitute oat flour


 

 

 

 

 

 

Shared at Allergy-Free WednesdaysFull Plate Thursday, Sweet Tooth Friday, Allergy-Friendly Friday, Monday Mania, Homestead Barn Hop, Make Your Own Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Gluten-Free Wednesdays, Whole Foods Wednesday, and Thriving on Thursday.

This entry was posted in Allergy Cooking, Recipes. Bookmark the permalink.

7 Responses to Recipe: Strawberry Shortcake Biscuits

  1. Veronica says:

    I have totally had strawberry short cake for breakfast before :) Last weekend we were making strawberry crepes, and my hubby’s job was to slice the strawberries while I made the crepes…he thought of a quick, easy, and totally smart way to slice the strawberries that left me thinking, “why didnt I think of that!?!” Check out what he did here: http://adventuresofdandv.blogspot.com/2012/05/adventures-in-kitchen-why-didnt-i-think.html

  2. Thanks so much, Michelle! You really created a wonderful original recipe of your own here, but I truly appreciate you citing me as giving you the inspiration. It’s so fun to inspire one another to create healthier, delicious REAL food! Blessings to you, sweet friend! Blessings, Kelly

  3. Miz Helen says:

    Your Strawberry Shortcake Biscuits look wonderful, I sure wish that serving was mine! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Pingback: Dairy-Free Ice Cream & Our Food Allergy Meal Plan | The Willing Cook

  5. Sometimes you just have to live a little, we have friends who started with dessert first before dinner one time, it was fun. Thanks for sharing on Hearth & Soul Hop. :)

  6. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  7. Pingback: Welcoming Kelly of The Nourishing Home | The Willing Cook

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