For the biscuits
2 5/8 cup (368 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
6 tablespoons (54 g) cornstarch (or try potato starch or arrowroot)
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
12 tablespoons (168 g) cold unsalted butter, grated on a standard, large-hole grater
4 ounces chopped fresh strawberries, chilled
1 1/4 cups (10 fluid ounces) buttermilk, chilled
1 1/2 cups (12 fluid ounces) heavy whipping cream, chilled
2 tablespoons (14 g) confectioners’ sugar
8 ounces fresh strawberries, hulled and sliced
Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the chilled and grated butter and chopped strawberries,* and toss to combine, breaking up any clumps in the grated butter. Create a well in the center of the dry ingredients, add 1 cup plus two tablespoons of the buttermilk and mix until just combined. Add more buttermilk by the teaspoon as necessary to moisten all of the dough. Working quickly so the dough doesn’t get warm, divide the dough into 10 equal portions, each about the size of a baseball. Gently shape each portion into a disk without packing the dough, or the biscuits will be dense. Place the biscuits 2 inches apart from one another on the prepared baking sheet.
*You can leave out the chopped strawberries in the biscuits. You will need the full amount of buttermilk to make the biscuit dough, plus perhaps another 1 to 2 tablespoons.
Place the baking sheet in the freezer for 10 minutes or until firm. The raw biscuits can also be frozen in a single layer at this point, then placed in a tightly sealed bag, stored in the freezer for up to a month, and baked from frozen.
Place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed, very lightly golden brown and firm to the touch (about 20 minutes). Remove from the oven and allow to cool before slicing each biscuit in half horizontally.
To make the whipped cream, place the chilled cream in a large bowl and beat on medium-low speed with a hand mixer or in a stand mixer fitted with the whisk attachment until soft peaks form. Add the confectioners’ sugar and continue to beat until stiff peaks form. Keep the mixer speed on medium-low and you will create a much more stable whipped cream. Place the sliced berries and whipped cream both in the center of each cut biscuit and on top. Serve immediately.
Originally published on the blog in 2016. Video, some photos, some text new. Recipe unchanged.