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Strawberry Shortcake Drop Biscuit Recipe

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Strawberry Shortcake Drop Biscuits
Gluten-Free Baking and More, June 2004.
Name: Strawberry Shortcake Drop Biscuits
Description: Great strawberry shortcake requires great biscuits. These drop biscuits are easy to make and are the perfect base for our strawberry shortcake.
Dry Ingredients
2 1/2 cups white rice flour
1/2 cup cornstarch
1 teaspoon salt
1 Tablespoon baking powder
3 Tablespoons sugar

Wet Ingredients
4 Tablespoons butter, cold and cut into pieces
1 cup milk

  1. Preheat oven to 425°F. Line a cookie sheet with parchment paper.

  2. In the bowl of a food processor, combine white rice flour, cornstarch, salt, baking powder and sugar. Pulse ingredients a few times to combine.

  3. Add butter. Pulse a few times until flour mixture is coarse. No large pieces of butter should remain.

  4. Add milk. Pulse until a dough forms.

  5. Drop dough, approximately 1/3 cup, onto the parchment lined cookie sheet.

  6. Bake for 15-20 minutes or until golden brown.

  7. Remove biscuits from oven. Place on a wire rack to cool.

Makes 10 -12 biscuits
Created By: Elizabeth Barbone

Baker's Note
Perfectly shaped biscuits

Want your biscuits to be perfectly round? Instead of dropping the dough onto a baking pan, spoon dough into greased muffin pans.

The Scoop!

I love my kitchen scoops. While testing this recipe, I grabbed a scoop and began scooping biscuits. The result? The biscuits tasted fine but they were not nearly as light as the biscuits we dropped from a spoon. For this recipe, avoid using a scoop. Drop the dough onto the baking sheet using a large spoon.

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·  Strawberry Shortcake Recipe