Brown Sugar Shortcakes – Gluten Free
You’ll love these tasty shortcakes ~ they are quick and easy to make!
Shortcakes being folded into Karen’s Strawberry Frozen Yogurt
Freeze the butter.
Grease a cookie sheet lightly with butter.
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.
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.
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.
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.
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.
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!
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.