Biscuits with strawberry shortcake substitute
Strawberry season is one of my favourite times of the year. Berries taste just like candy this time of year, and you can practically taste the sunshine in each bite.
We love berry recipes of all types in our house, but one of our favourite weekend breakfast treats are biscuits (which are basically scones). I grew up on my Nana’s biscuits and they were the best. Although most biscuit recipes rely on butter, I’ve managed to come up with a delicious dairy-free substitute using coconut oil.
My husband loves to top his biscuits with peanut butter and jam, but I like to keep it simple with a swipe of coconut oil.
If you’re avoiding gluten and dairy, like us, try using these as a strawberry shortcake substitute. I think you’ll be pretty happy.
You can buy dairy-free whipped cream locally, or you can make it if you search for a recipe on Pinterest.
You could use any berry in this biscuit recipe, in a few weeks I’ll be making them with raspberries too. And then in August I’ll try it with peaches. So many options!
Gluten-Free & Dairy-Free Strawberry Biscuits
1 cup almond flour ¾ cup sprouted brown rice flour ½ cup tapioca starch 2 tablespoons granulated sugar (I used coconut sugar) 1 tablespoon psyllium seed husks 3 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon sea salt ½ cup coconut oil (solid/room temperature) 1 tablespoon apple cider vinegar 1 cup unsweetened dairy-free milk 1 teaspoon vanilla 2 cups certified gluten-free oats 2-3 tablespoons dairy-free milk, for brushing 1 cup chopped strawberries
1. Preheat the oven to 425 degrees.
2. Line a tray with parchment or a silpat.
3. In a large bowl combine the flours, starch, sugar, psyllium, baking
powder, baking soda, cinnamon and sea salt.
4. Using a pastry blender, cut in the coconut oil until the mixture resembles
mainly small crumbs.
5. In a liquid measuring cup, add the vinegar and milk to create 1 cup of
dairy-free ‘buttermilk.’ Stir and let sit for a minute.
6. Add ‘buttermilk’ mixture to the dry ingredients, using a fork to combine the ingredients.
7. Stir in certified gluten-free oats until well combined and fold in the strawberries.
9. Knead a couple of times on a floured surface (I use almond flour for dusting – or in bowl with floured hands).
10. Pat the dough into a 2 cm thick round. Using a 6 cm round cookie cutter (or a cup), cut out rounds. Place on prepared baking sheet. Repeat with any remaining scraps of dough.
11. Brush tops of the biscuits with extra milk and bake in 425 degree ove for 12 to 15 minutes. Transfer to a rack to cool.
Yield: 8-10 biscuits