This is my favorite time of year, Strawberry Season!
Strawberries are one of my favorite berries. They can be used for desserts, smoothies, salsas, or they stand alone as a great healthy on the go snack. I’m trying something new for this strawberry shortcake recipe...Gluten Free Biscuits. The strawberry sauce is super simple, and it can be put on top of anything, from pancakes to fish!
This strawberry sauce makes this dessert option high in vitamin C. Combined with the biscuit mix, it also comes out to be a good source of calcium, vitamin A, and potassium. If you are following a Low-FODMAP diet and want to make this dessert, look for a lactose-free buttermilk as a substitute and if you end up needing a sweetener for the strawberries, choose a Low-FODMAP approved sweetener such as stevia or pure maple syrup.
Some tips and suggestions for making biscuits:
I had not made GF biscuits before, but one thing that is common in all FLAKY biscuits is using super cold fat (butter). The reason for this is the colder the fat, the longer it takes to melt in the oven. So the biscuit starts baking and rising and the cold fat gets in there and makes these layers of flaky deliciousness. When you are cutting the butter, I like using a bench knife or also referred to as a pastry cutter (they do not have to be at all uniform in size). You can also put the butter in the freezer and it will be extra cold!
Another tip for making biscuits relates to buttermilk. If you do not regularly purchase buttermilk, this might be a good tip for you! FIrst of all, you might not use all of the buttermilk that is called for in the recipe, as you are adding it to the dough, slowly, while mixing it with your hands. Now, on the day I made these biscuits, I had run out of buttermilk! But what I did have was milk, and white vinegar. Just add a tablespoon of vinegar to your milk and let sit for 5 minutes and wah lah! Homemade buttermilk!
[[ recipeID=recipe-9l48k8a5r, title=Strawberry Shortcake with Gluten-Free Biscuits ]]