Gluten-Free Lemon-Berry Shortcakes - Powerful Handmade site

Gluten-Free Lemon-Berry Shortcakes

Sharing is caring!

Gluten-Free Lemon-Berry Shortcakes

C

Let your palate dance into summer with this tangy twist on traditional strawberry shortcake. Lemon curd and a warm berry compote, cradled atop a buttery, tender/flaky, gluten-free honey biscuit, create a fresh-tasting dessert that’s sure to delight any citrus lover.

At a glance

Prep
Bake
Total
Yield
9 servings

Ingredients

Biscuits

  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1/4 cup Hi-maize Fiber
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons grated lemon peel (lemon zest; the peel of 1 medium-large lemon)
  • 1/2 cup (8 tablespoons) cold butter
  • 1/2 cup cold buttermilk
  • 2 tablespoons honey

Fresh berry compote

  • 1 1/2 tablespoons lemon juice, preferably fresh-squeezed
  • 3 tablespoons sugar
  • 1 quart strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint raspberries or blackberries

Biscuits

  • 8 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour
  • 1 1/8 ounces Hi-maize Fiber
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons grated lemon peel (lemon zest; the peel of 1 medium-large lemon)
  • 4 ounces cold butter
  • 4 ounces cold buttermilk
  • 1 1/2 ounces honey

Fresh berry compote

  • 3/4 ounce lemon juice, preferably fresh-squeezed
  • 1 1/4 ounces sugar
  • 1 quart strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint raspberries or blackberries

Biscuits

  • 234g King Arthur Gluten-Free Multi-Purpose Flour
  • 32g Hi-maize Fiber
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons grated lemon peel (lemon zest; the peel of 1 medium-large lemon)
  • 57g cold butter
  • 113g cold buttermilk
  • 43g honey

Fresh berry compote

  • 21g lemon juice, preferably fresh-squeezed
  • 35g sugar
  • 1 quart strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint raspberries or blackberries

Instructions

  1. To make the biscuits: Whisk together the flour, Hi-maize, salt, xanthan gum, baking powder, and baking soda, and grated peel.
  2. Work the butter into the dry ingredients until the mixture is unevenly crumbly; some of the butter should remain in pea-sized pieces.
  3. Stir together the buttermilk and honey, and add all at once to the dry mixture. Stir until the dough comes together with some dry crumbs remaining.
  4. Transfer the dough to a piece of parchment or waxed paper that’s been dusted with a little cornstarch. Use the paper to fold the dough over on itself eight times, patting it to a thickness of 1/2″ in between folds.
  5. Pat the dough 1/2″ thick, and cut with a biscuit cutter; a 2 1/2″ cutter is a good size. Make cuts close together, to avoid as many scraps as possible.
  6. Stack any remaining scraps on top of one another, pat 1/2″ thick, and cut.
  7. Put the cut biscuits on a lightly greased or parchment-lined baking sheet, and place them in the freezer while you preheat the oven to 425°F.
  8. While the biscuits are in the freezer, make the berry compote: Combine the lemon juice and sugar in a large, shallow saucepan, and add the berries. Cook and stir over medium heat until the berries’ juices are released, and the liquid takes on a syrupy consistency. Remove from the heat, and set aside; the liquid will thicken slightly as it cools.
  9. Brush the tops of the biscuits with some milk or buttermilk. Bake them for 15 minutes, until the tops are golden brown. Remove them from the oven and serve warm, topped with lemon curd and warm berry compote. Garnish with whipped cream, if desired.
  10. Yield: 9 servings.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares