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