Lemon Ginger Gluten Free Shortcake Biscuits
Prep time
Cook time
Total time
A gluten free shortcake biscuit for strawberry shortcake, made extra special with ginger and lemon.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • ½ cup sugar
  • 1 lemon zested
  • 1 tablespoon freshly grated ginger
  • 2 cups gluten free flour (I use Bob's Red Mill one to one baking)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 8 tablespoons butter, cold, cut into cubes
  • 1 egg
  • 1 cup cream
  • 1 tablespoon raw sugar for garnish
  1. Mix lemon zest and ginger with sugar. Set aside.
  2. Mix together flour, baking powder, baking soda, salt with a whisk.
  3. Add in flavored sugar. Mix well.
  4. Add butter and mix with fingers until crumbly.
  5. Add egg to cream. Mix.
  6. Add cream mixture to flour.
  7. Using a wooden spoon, mix well together.
  8. Pat into an 8 inch round.
  9. Cut into rounds with a biscuit cutter.
  10. Place at least 2 inches apart on a baking sheet.
  11. Brush with cream or milk. Sprinkle raw sugar on top.
  12. Bake for 15 minutes at 450 degrees.
  13. Depending on how large you cut biscuit, you should get 8-10.
Recipe by Spinach Tiger at https://spinachtiger.com/lemon-ginger-gluten-free-shortcake-biscuits/