Description
A recipe for tender, flaky gluten-free biscuits perfect for serving with strawberries and cream.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
- 3/4 cup cold heavy cream or buttermilk
- 1 tablespoon melted butter, for brushing
- 1 teaspoon sugar, for sprinkling
- 1 pound fresh strawberries, sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
Instructions
- Prepare the strawberries: In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Stir gently and set aside to macerate while you make the biscuits.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, 1 teaspoon sugar, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center and pour in the cold heavy cream or buttermilk. Mix quickly with a fork until just combined. Do not overmix; the dough will be shaggy.
- Turn the dough out onto a lightly floured surface (use extra gluten-free flour). Gently pat the dough into a rectangle about 3/4 inch thick. Fold the dough into thirds (like a letter). Repeat this folding and patting process two more times. This builds layers.
- Pat the dough out one last time to about 1 inch thick. Use a 2.5-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to get the best rise. Gather scraps and gently press together to cut remaining biscuits.
- Place the biscuits close together on the prepared baking sheet. Brush the tops with melted butter and sprinkle with 1 teaspoon of sugar.
- Bake for 12 to 15 minutes, or until the biscuits are golden brown and puffed.
- While the biscuits cool slightly, whip the heavy cream with powdered sugar until soft peaks form.
- Split the warm biscuits in half. Place the bottom half on a plate, top generously with macerated strawberries, add a dollop of whipped cream, and place the top biscuit half on. Serve immediately.
Notes
- For the best texture, keep all wet and dry ingredients very cold before mixing.
- If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
- If you prefer a dairy-free option, substitute the butter with chilled vegetable shortening and use a dairy-free milk alternative (like unsweetened almond milk) for the cream.
- Store leftover baked biscuits in an airtight container at room temperature for up to two days. Reheat briefly in the oven to refresh the texture.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with topping
- Calories: 350
- Sugar: 22
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 60