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5 from 1 vote

Lemon Ginger Gluten Free Shortcake Biscuits

A gluten free shortcake biscuit for strawberry shortcake, made extra special with ginger and lemon.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 1/2 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
  • 1/4 teaspoon baking soda
  • 8 tablespoons butter cold, cut into cubes
  • 1 egg
  • 1 cup cream
  • 1 tablespoon raw sugar for garnish


  • Mix lemon zest and ginger with sugar. Set aside.
  • Mix together flour, baking powder, baking soda, salt with a whisk.
  • Add in flavored sugar. Mix well.
  • Add butter and mix with fingers until crumbly.
  • Add egg to cream. Mix.
  • Add cream mixture to flour.
  • Using a wooden spoon, mix well together.
  • Pat into an 8 inch round.
  • Cut into rounds with a biscuit cutter.
  • Place at least 2 inches apart on a baking sheet.
  • Brush with cream or milk. Sprinkle raw sugar on top.
  • Bake for 15 minutes at 450 degrees.
  • Depending on how large you cut biscuit, you should get 8-10.