Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, July 29, 2015

Sweet Drop Biscuits with Strawberries (Gluten Free & Vegan)

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

Strawberry Topping
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.  

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