As usual we give you all of the recipe and none of the gluten.
Biscuit
2 3/4 C GF Great Value Flour
1/4 C Sugar
1 tbsp. Baking Powder
1 tsp. Salt
3/4 Cold Butter
1 cup Buttermilk
Heavy Whipping Cream
Demerara Sugar (or granulated sugar)
Toppings
2 C Strawberries mashed (fresh or frozen)
1/4 C Sugar
Whipped Cream
Directions
Preheat oven to 400 degrees.
Measure out the flour, salt, baking powder, and sugar into a bowl and whisk together.
Cube the cold butter, then cut into the dry mixed ingredients. Stop when small clump of butter remain.
Gently fold the buttermilk into the mixture. Make sure not to over work the dough or the biscuits won’t rise properly.
Pat the dough out and take a rolling pin to roll the dough no less that 2 inches think. (When in doubt lean on the thicker side).
Use a round cookie cutter (or cup) to cut 9-10 biscuits. On a baking sheet lined with parchment paper, place the biscuits so they are touching each other. Brush the tops with heavy whipping cream and sprinkle with Demerara Sugar. If you don’t have it, no worries just use granulated sugar.
Bake for 18-20 minutes.
Serve with sugared strawberries (mashed or chopped up) and whipped cream.
Enjoy!
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