Gluten Free Shortbread Biscuits

With ripe strawberries at Grandma and Grandpa’s house, we just had to have Strawberry Shortcake!  In our family, that means sweetened biscuits and strawberries.  Most of the family can handle a little gluten and strawberries, but not my son.  I didn’t want him to be left out; so, I mixed up his own batch of biscuits from Grandma’s cupboard (thankfully she stocks some gluten free flour and such, just for my son) and made him some thickened blueberries and raspberries in coconut milk to top off his shortbread.

Spring time dessert
Spring time dessert

I even measured the ingredients before dumping them in!  Now I can share the recipe with you!  My son was delighted with them, as was everyone else who tried them.  I love it when an experiment turns out right the first time!

Gluten Free Shortbread Biscuits
Print Recipe
Servings Prep Time
18 biscuits 10 minutes
Cook Time
10 minutes
Servings Prep Time
18 biscuits 10 minutes
Cook Time
10 minutes
Gluten Free Shortbread Biscuits
Print Recipe
Servings Prep Time
18 biscuits 10 minutes
Cook Time
10 minutes
Servings Prep Time
18 biscuits 10 minutes
Cook Time
10 minutes
Ingredients
Servings: biscuits
Instructions
  1. Preheat oven to 450 degrees.
  2. Mix all the dry ingredients together with a fork.
  3. Add oil or Earth Balance and mix well.
  4. Stir in milk.
  5. Make 1-2 inch balls, place on a baking pan and flatten them to about 1/4 inch thickness with the bottom of a moistened cup or the palm of your hand.
  6. Bake for 8-10 minutes, until bottom just starts to turn golden.
Recipe Notes

If you would like to make them a little more like a fluffy biscuit, add more milk, about 1/4 cup at a time until you almost reach cake batter consistency. Drop batter by spoonfuls onto a baking sheet.

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