AuthorStacy SaundersCategoryDessertsDifficultyBeginnerdelicious way to use fresh peaches
Makes 8-10 biscuits
All-Purpose Gluten Free Flour Mix by What the Fork
Raw Whipped Cream by Fork and Beans- made with macadamia nuts, water, maple syrup & vanilla!
Palm oil shortening- Spectrum Essentials All-Vegetable Shortening
Preheat oven to 425°F.
Add flour, sugar, baking powder, xanthan gum, and salt to a medium size mixing bowl. Whisk together.
Cut in the palm shortening with a pastry cutter or a fork. Continue to stir and cut in until crumbly and the shortening is in tiny little balls, mixed in evenly.
Start with 3/4c. of milk and drizzle it over the flour- try to cover all of it. Stir in a circular motion, making sure to scrape the bottom of the bowl, you don't want to over-mix but you also don't want any dry spots. Add 1-3 Tb more milk as needed to ensure the flour is moistened. Stir until the dough is starting to come together (about 10 stirs), then stop.
Line a baking sheet with parchment paper. Scoop the dough onto the parchment paper. Dust your hands with gf flour and pat down on the dough until it's about 1 1/2-2" tall. Then cut into rounds. As you cut into rounds, spread the biscuits evenly over the pan. Take scraps of dough and make them into one biscuit. Makes about 8-10 biscuits.
Bake for 12-15 minutes or until slightly golden (they don't really get yellow, I check the bottom to see if it's browned). Let cool.
When the shortcake is cooled, cut in half, top with sliced peaches and whipped cream.
Freeze the extra shortcake/biscuits for a quick dessert later! These also taste delicious with dairy-free butter and honey 🙂
Shortcake slightly adapted from What the Fork's Gluten Free Biscuit.
A few weeks ago we went to my parent's house for Sunday dinner after church. When I was coordinating the menu with my mom beforehand she mentioned that she was making shortcake to go with their fresh peaches from their tree. My dad LOVES shortcake. I hadn't thought about shortcake in a looong time but when I heard it I knew I had to try making a low histamine gf, df version. I especially wanted to do it since I had just recently discovered the whipped cream recipe made from macadamia nuts!!!! So I packed up all my ingredients and went over to my parent's to bake it before dinner.
Cooking and baking with my mom is one of my favorite things to do. She's taught me so much over the years and she is my recipe and food consultant for EVERYTHING on this blog. So thank my mother if you like any of these recipes ;). Anyway, the whipped cream was SO tasty and the shortcake was delicious! Rosie liked the shortcake and the peaches separately, but she wouldn't even try the whipped cream haha.
I'd recommend making the whipped cream an hour or so before you want to eat it, because mine got pretty hot in the blender.
I froze the extra shortcake/biscuits and ate them with butter and honey for the next week. It was amazing.
Ingredients
Directions
Preheat oven to 425°F.
Add flour, sugar, baking powder, xanthan gum, and salt to a medium size mixing bowl. Whisk together.
Cut in the palm shortening with a pastry cutter or a fork. Continue to stir and cut in until crumbly and the shortening is in tiny little balls, mixed in evenly.
Start with 3/4c. of milk and drizzle it over the flour- try to cover all of it. Stir in a circular motion, making sure to scrape the bottom of the bowl, you don't want to over-mix but you also don't want any dry spots. Add 1-3 Tb more milk as needed to ensure the flour is moistened. Stir until the dough is starting to come together (about 10 stirs), then stop.
Line a baking sheet with parchment paper. Scoop the dough onto the parchment paper. Dust your hands with gf flour and pat down on the dough until it's about 1 1/2-2" tall. Then cut into rounds. As you cut into rounds, spread the biscuits evenly over the pan. Take scraps of dough and make them into one biscuit. Makes about 8-10 biscuits.
Bake for 12-15 minutes or until slightly golden (they don't really get yellow, I check the bottom to see if it's browned). Let cool.
When the shortcake is cooled, cut in half, top with sliced peaches and whipped cream.
Freeze the extra shortcake/biscuits for a quick dessert later! These also taste delicious with dairy-free butter and honey 🙂