After several years of being Gluten Free and not baking much, I decided to try making biscuits using gluten free flour.

I used to make very flaky and light biscuits that would just about melt in your mouth, especially once you opened them up and let fresh butter melt down into the layers.

Well, when I got to thinking about my old recipe, I realized that I had a real challenge in front of me.

I used to use White Lily Pastry Flour which has a very low gluten content, so, I thought, the All-Purpose Gluten Free Baking Flour from Bob’s Red Mill should work fine.

The challenge came in when I realized that I would have to use butter instead of lard and a mix of whole cream and water instead of buttermilk.

So, no way was this recipe going to produce the biscuits that I remembered either in flavor or texture.

What I got was rather thin biscuits that tasted like shortbread and had the texture of homemade Scottish Shortbread.  I had not put any sugar in them, so , they needed something to go with them.  That’s when I thought about the strawberries that I had been picking everyday.

Viola! A Crumbled biscuit, sliced strawberries, sugar to taste and heavy cream to mix it all up with. It makes a heavenly breakfast!


Here’s the biscuit recipe that I came up with:

Pre-heat oven to 425 degrees F. Grease a cookie sheet.

2 cups All Purpose Gluten Free Baking Mix ( I used Bob’s Red Mill)

1tsp. salt

5 tsp. Gluten Free Baking Powder

1/2 tsp Baking Soda

1/3 cup ( 6 TBL) of chilled butter, chopped into tiny pieces.

1/2 cup heavy cream ( I used JD’s Heavy Cream from our Good-Foods Coop, it’s pure cream.) plus 1/2 cup water.


1 cup whole milk


Mixing directions:

Mix together all of the dry ingredients.

Cut in the butter using your fingers, two butter knives or a pastry blender. Work quickly so that the butter does not soften or melt. Work the butter into the flour until it is all evenly distributed and the mix looks like fine grain.

Mix the cream and water together.  Slowly pour the liquid into the butter and flour mix, while you stir it together with a fork. As soon as the mix starts to form a solid ball, stop adding liquid.

Very gently, form the mixture into a ball. Flour your counter and quickly but gently, pat the ball out onto the counter in a circle that is about 1/4″ thick.  The next time I make these, I’m going to try patting the dough out at 1/2″.

I used a 3″ diameter glass to cut out the biscuits. Gently place the glass over the dough and press down. Do this until, as many circles as possible have been cut into the dough. Lift the circles onto the greased baking sheet.

Very gently, pat the remaining dough back into a ball and press it out into another circle. Repeat cutting the biscuits out.

After all biscuits have been cut out and placed on the greased cookie sheet, place the pan in the pre-heated oven. Set the timer for 15 mins.  Check for doneness. They are done when they are fully risen and soft but not doughy to the touch.

Remove from the pan and cool on a wire rack.

Try to let them cool before eating but it can be difficult.

Makes 12 biscuits at 1/4″ thick.


Add sugar to taste : Adding about 1/4 cup of sugar would really make these biscuits taste like Scottish Shortbread.

Vanilla or almond extract


Chopped seeds or nuts.

About mixing techniques: I always mix my biscuits by hand. You could try cutting the fat in with a wire whisk on a mixer, but, it’s real easy to overdo and end up with a lump that is over mixed.

We are still picking strawberries and I have plenty of biscuits and cream. YUM!

Creating with Love in the Kitchen,




One thought on “STRAWBERRY SHORTCAKE: Gluten Free

  1. Pingback: STRAWBERRY SHORTCAKE: Gluten Free | Heartful Cooking in My Nonesuch Kitchen

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