Strawberry Blueberry Shortcake Country Style
Best Summer Memories Ever!
Just not at the time they were being made.
Just not at the time they were being made.
Summer breaks were not always play time for me, I was up at 5am, did I mention it was summer break and all my friends were at home sleeping in! so, i'm up at 5 to catch the work bus that took us to the local strawberry and blueberry fields to work. The Pay Off? Now every Summer reminds me of the Amazing Flavors of a Fresh Picked Strawberry and Blueberry, picked fresh, from the fields.
Nothing quite like it!
Nothing quite like it!
I'm kinda old school and feel that the "shortcake" is made with a biscuit.
So here is my healthy twist with gluten free flour.
(I prefer Bob's Red Mill Gluten Free Flourhttp://www.bobsredmill.com/ )
Fresh Strawberry and Blueberry Shortcake!
What I did here...
Gluten-free biscuits:
- 1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
- 1 Tbsp. Sugar
- 2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1 tsp. Xanthan Gum
- 1 tsp. Guar Gum
- 1/2 tsp. Salt
- 1/4 cup Shortening
- 1/2 cup Milk
- 1 large Egg White
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)
Vintage Recipe uses Heavy Whipped Topping
You May Like it Topped with Greek Yogurt!
Enjoy~
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