Brown Sugar Shortcakes – Gluten Free

Ingredients

• 4 tablespoons unsalted butter, cut into tablespoons and freeze 15 minutes
• 1 cup gluten free flour blend (I used Bob's Red Mill 1 to 1)
• 4 tablespoons coconut palm sugar (can also use brown sugar)
• 1  1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup buttermilk
• 1/2 teaspoon pure vanilla
• 1 egg yolk (I used pasture raised) 
• 2 teaspoons coarse sanding sugar

Instructions

1. Freeze the butter. Grease a cookie sheet lightly with butter.
2. Add flour blend (can also use regular flour of you like) in a large bowl. Add coconut palm sugar, baking powder, baking soda and salt. Mix with a spoon to incorporate.
3. To a pyrex measuring cup add the buttermilk, vanilla and egg yolk - mix well with a fork. Take out 1 tablespoon of the mixture (will be used to brush the tops of the shortcakes); set both aside for a moment.
4. Add the frozen butter to the flour mixture. Using a pastry cutter, incorporate it until the butter is the size of large peas. In the middle of the bowl add the buttermilk mixture add stir with a wooden spoon or rubber spatula to make a dough.
5. Sprinkle one extra tablespoon of flour on a large cutting board. DO NOT over mix here - just gentle strokes until it almost comes together. Quickly gather the dough with your hands and place on the cutting board.
6. Roll gently 1/2 thick. Cut with a 2 1/2 " biscuit cutter (or rim of a small glass) and place on greased cookie sheet. Brush tops with the reserved buttermilk tablespoon mixture with a pastry brush. Sprinkle each top with sanding sugar.
7. Bake at 425 degrees until nice and golden - 15 minutes. For a mix-in for the frozen yogurt make sure the shortcakes are crispy and not doughy!

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This recipe may not be reproduced without the consent of its author, Karen Sheer.