I have had a hankering for some good ol’ strawberry shortcake. However, the delicious (yet oh so bad for you) shortcake biscuits you can grab and buy at the grocery store are packed full of gluten! That’s okay, because I like homemade biscuits better (even back when I could gorge myself on gluten-filled eats).
I attempted to make a batch of biscuits for Concerts on the Square this past weekend (COTS: great orchestra, great food, wine- all around the capitol) and they did just the trick to satisfy my summery strawberry shortcake craving.
Whatcha need:
Preheat oven to 400 degrees.
For the Biscuits (made about 9 biscuits):
2.5 cups gluten-free flour mix (I used one 12 oz box Hodgson Mill Multi Purpose GF Baking Mix)
1/4 cup sugar
6 and 1/3 tablespoons of butter
2 ½ teaspoons baking powder
1 egg
3/4 cup milk
For the strawberry topping:
1-2 lbs of strawberries (cored and cut into quarters)
1/4-1/2 cup of sugar
Cut the butter into the GF flour mix (I cut the cold butter into small cubes and then whisk it together). When the butter is evenly distributed, mix in the baking powder and sugar. Finally, in a separate bowl or cup mix the egg and milk together. Slowly stir the egg/milk mixture into the dry ingredients. I would start by adding only half of the liquid mix so that it doesn’t get too wet. You want it to be wet, but not too wet.
Grease the baking sheets with cooking spray (or use parchment paper) and then plop (yes, plop… it’ll be a lumpy ball) 
onto the baking sheet. I used a big heaping tablespoon full of batter for each biscuit. You can choose if you want them larger or smaller.
Bake at 400 degrees for 10-13 minutes, until they are golden brown. As soon as you take them out of the oven to cool, sprinkle a little bit of sugar on top of each biscuit!
For the strawberry topping: wash, core, and quarter the strawberries. Put them into a bowl and sprinkle the sugar on top. Give them a quick toss and then cover the bowl and stick it in the refrigerator for at least an hour. If you leave them overnight, they will produce more juice! YUM.
I like to load my biscuits with strawberries, so I used 2 lbs of strawberries and about a half cup of sugar. I may have put extra sugar on, and you can too! I promise, I won’t tell 😉
When we taste tested these, we topped it all off with ice cream. At concerts on the square, we used whipped cream. Both were equally delicious. I hope you enjoy as much as we did!
Good-bye Gluten 