This is my last week at home before going back to school full time. I was going to be a good doobie and spend all week on lesson plans but I ended up spending the past two days baking instead. DH gave me raised eyebrows of disapproval when I 'fessed up, but I told him that sometimes one just needs to make a Double Chocolate Pie instead of lesson planning! In the end he agreed around a mouthful of pie. Since he ended up being so agreeable, I decided to make strawberry shortcake (adapted from Penzey's Back to School Catalog) this afternoon!
Sweet Drop Biscuits
1 1/2 cups All Purpose GF flour blend
2 tbsp. cinnamon sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Earth Balance dairy free, soy free margarine
1/2 - 3/4 cup plain coconut milk
extra cinnamon sugar
1 pound strawberries, washed, hulled and halved
1 - 2 tbsp. cinnamon sugar
So Delicious CocoWhip Topping, if desired
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
For the biscuits: In a large bowl sift together the flour, cinnamon sugar, baking powder and salt. Cut in the margarine with a pastry blender until the mixture resembles fine meal. Add 1/2 cup of coconut milk and stir until you get a shaggy dough. It should be wet but not soupy. If it is too dry, add a little more milk. Let the batter sit for a minute, then drop by large spoonfuls (about 1/4 cup each) 2 inches apart on the prepared baking sheet. You should get 8 biscuits. Sprinkle with some extra cinnamon sugar if desired. Bake 15 - 18 minutes or until the bottoms are lightly browned. Remove to a wire rack to cool.
For the topping: In a mixing bowl, toss the strawberries with the sugar. Let sit until the strawberries become juicy.
To serve: Split the biscuits carefully in half. Arrange strawberry topping on the bottom half and top with remaining biscuit half. Top all with a dollop of whipped topping and a strawberry. Serve immediately.