This is the final week countdown for my cookbook manuscript deadline and while I’m working long hours to complete it and make it just right, my family still needs to eat! I can’t just seem to write and let the hubby take care of all the meals. So as I was cleaning house of some written notes, which often contain recipes on scrap pieces of paper, I found my biscuit recipe. Originally it was an adaption I made to my gluten free chicken pot pie biscuit and thought that if I added some sweetness and lightened up the texture I would try it “one” day as a shortcake.

Because I’m not much of an organized person with my papers, and I’ve got a few piles going on at my desk at all times, it was hidden for a bit. Not misplaced, just forgotten in one of my piles. I wasn’t actually looking for it either when I came across it, I truly was just trying to “clean” house of some of my paper piles and there it was. A little small note with scribbles all over it. Those are the best kind of recipes with spills and scribbles, don’t you think?

So although I wasn’t intending to try to make any new recipes this past week and just focus on the writing of the cookbook, the foodie in me COULD not wait to make this. My  scribble note for the chicken pot pie was back in the winter so with summer practically here and fresh beautiful strawberries staring at me in the fridge, I didn’t even need to get to the store to purchase anything for this recipe. I had everything on hand already. How could I not make this right?

This recipe was one of the easiest desserts I’ve made in a long time. The biscuits take little time in the food processor and bake in under 30 minutes as well. While baking you can make the whipped cream and cut the strawberries. Strawberry shortcake is certainly a crowd pleaser. In fact my littlest man who says he doesn’t even like strawberries and never ever chooses them as a snack, LOVED this recipe, strawberries and all!

I’m not sure if it’s something about the biscuits or the fact that it’s a fun and messy dessert that is crumbly and sloppy and everyone loves it anyway. There isn’t really a neat way to eat one of these. You just have to dig in and have at it.

The slightly brownish color comes form the fact I added some flaxseed to increase the fiber count and also because whenever I use flaxseed like in my 1 minute chocolate cake, it always provides such a nice light texture to my baked goods.

So good you may be tempted to eat two!

We didn’t finish them all the first day I made them so I just stored the strawberries and cream in the fridge for the next day. I stored the biscuits in a Ziploc bag on the counter. They were still moist and tender the next day!

Brenda’s Notes:

• You could sub brown rice flour for another gluten free four or a gluten free flour blend. You could also sub it for whole wheat flour, but if you do you can remove xanthan gum and reduce baking powder to 1 teaspoon.
• If you don’t have powdered stevia, here’s my conversion chart for using liquid or pure.
• You can replace the milk with any milk of choice.
• You could make this dairy free by using a vegan butter, almond milk and coconut cream for the heavy cream.
• If you don’t have erythritol for the strawberries or cream, just refer to the conversion chart to replace it with stevia or replace with another sweetener of choice.
• I used Bob’s Red Mill gluten free rolled oats, brown rice flour and flaxseed meal.

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Gluten Free Strawberry Shortcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 167kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 1 cup rolled oats
• 3/4 cup brown rice flour
• 1/4 cup flaxseed ground
• 4 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 tablespoon powdered stevia
• 1/4 cup butter cold, cubed
• 1 egg beaten
• 2/3 cup milk 1%
• 1/2 teaspoon vanilla extract
• 2 cups chopped strawberries
• 2 teaspoons fresh lemon juice
• 1 tablespoon erythritol
• 1 cup heavy cream
• 1 tablespoon erythritol

Instructions

• In a food processor blend rolled oats, brown rice flour, flaxseed, baking powder, xanthan, salt and stevia together.
• Add butter and pulse until flour has crumbles the size of peas.
• Blend in egg and milk until dough forms.
• Allow to sit for 10 minutes.
• Preheat oven to 375 degrees.
• Spoon about 1/4 cup mounds of batter onto a silpat or parchment lined baking sheet. Should make 12 small free form biscuits.
• Bake 25-30 minutes until golden brown.
• Allow to cool before slicing in half and adding strawberries and cream.

Notes

Weight Watchers Points Plus: 5*

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 17.1g | Protein: 3.9g | Fat: 9.7g | Saturated Fat: 4.5g | Cholesterol: 39mg | Sodium: 142mg | Fiber: 2.5g | Sugar: 1.4g

The post Gluten Free Strawberry Shortcakes {No Sugar Added} appeared first on Sugar-Free Mom.

Have you ever made drop biscuits before?

To explain simply, it is a biscuit made from dough with enough milk that it can be dropped with a spoon onto a baking sheet. Usually flour based and has no rising agent. 

Making these gluten free was cinch! Coconut flour works really well here for this recipe BUT no coconut flavor is noticeable, I mean that truthfully. No they won’t taste like your typical white flour or whole wheat flour kind of texture of a biscuit, but they are delicious.

Most noticeable ingredient will be the cheddar cheese and who doesn’t like cheese? Not any in my family anyway.

If you or a family member needs to be gluten free for health reasons, these are a wonderful yummy, cheesy biscuit to make with your dinner!

My family does not need to be gluten free, but I am sensitive to wheat so I’m now experimenting more and more with gluten free recipes.

Using coconut flour is a good option as many gluten free recipes call for almond flour. We cannot use any nut flours in our family as my youngest has a tree nut allergy. Overall I feel strongly that eliminating most wheat from my families diet is a good choice and certainly can’t harm them.

So are you wondering what my family thought about these little biscuits? For a picky hubby who still loves things all fattening, fried, floured, etc HE Liked them, WIN!

For the picky teen who rarely says much these days, REALLY liked them and in fact at more than one.

The youngest wasn’t super crazy about them to have anymore than one but since he isn’t a fan of coconut I have a feeling he knew something was different he just couldn’t figure out what it was.

Overall, 5 out of 6 is pretty successful in my book with a picky family don’t you think?

A Few Notes on the recipe:

• Feel free to eliminate the butter and substitute coconut oil.
• Eliminate the cheese as well for dairy free or find a vegan substitute.
• I used  this recipe as my base and adapted from there. I added fresh herbs as I still have a bunch from my summer garden to enjoy but you can certainly remove them if you prefer.
  

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Gluten Free & Low Carb Cheddar Herb Drop Biscuits

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 biscuits

Calories 88kcal

Author Brenda Bennett

Ingredients

• 1/3 cup coconut flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 2 teaspoons onion powder
• 1/4 cup butter melted
• 4 eggs beaten
• 1 tablespoon fresh basil chopped
• 1 teaspoon fresh parsley chopped
• 1/2 cup shredded sharp cheddar cheese

Instructions

• Preheat oven to 400 degrees.
• Place parchment paper on a baking sheet.
• In a bowl mix the flour, salt and dry seasonings.
• Add melted butter.
• Add eggs, work out the clumps.
• Add fresh herbs and cheese and mix until combined.
• Using a cookie scooper, scoop 10 mounds of batter onto baking sheet.
• Bake 15 minutes until golden brown.

Notes

1 g net carbs

Nutrition

Serving: 1biscuit | Calories: 88kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 103mg | Potassium: 28mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.05mg

The post Gluten Free & Low Carb Cheddar Herb Drop Biscuits appeared first on Sugar-Free Mom.