Lemon Ginger Gluten Free Shortcake Biscuits
A gluten free shortcake biscuit for strawberry shortcake, made extra special with ginger and lemon.
Servings: 8
Ingredients
- 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
Instructions
- 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.