3tablespoonssugar plus some sugar for sprinkling on top
1teaspoonfresh lemon thymeoptional
Use 2 1/4 inch biscuit cutter.
Cut butter into small pieces. Freeze 15 minutes.
Gently toss strawberries with some gluten free flour.
Add vanilla yogurt to the milk. If you don't have vanilla yogurt, add a teaspoon vanilla.
Whisk in egg. Set aside.
Important. Use only 2 cups of flour for mixture. The rest of the flour is used for strawberries and for cutting biscuits.
Mix all dry ingredients together. This would be the time to add in freshly chopped herbs.
Add strawberries to the mixture before you add in wet ingredients.
Using a wooden spoon, add in wet ingredients to dry ingredients. Dough will be sticky and that's good. Use hands to form a disk and put flour under the disc and on top of it so you can cut the biscuits.
Use biscuit cutter and cut 12 biscuits (bigger or smaller if you prefer).
Sprinkle tops with sugar.
Bake at 450 degrees F for 15 to 20 minutes.
Can use plain yogurt. Just add 1/2 teaspoon vanilla.