Ingredients
The following ingredients have 12 Servings
- 4 tablespoons unsalted butter
- 1 cup chopped strawberries
- 1 cup milk minus two tablespoons
- 2 tablespoons vanilla yogurt
- 1 extra large egg
- 2 1/2 cups gluten free flour (divided 2 cups and 1/2 cup.)
- 2 tablespoons golden flax meal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar plus some sugar for sprinkling on top
- 1 teaspoon fresh lemon thyme (optional)
- Use 2 1/4 inch biscuit cutter.
Instruction
- 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.
