or you can simply omit above and use 1¾ cup of Gluten Free Baking Mix
or you can use 1¾ All Purpose Flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup sugar
8 TBSP butter, cold
¾ cup buttermilk
1 egg
½ tsp vanilla
2 tsp of Devo Basil Olive Oil
1 cup of strawberry mash or 1 cup of fresh or frozen strawberries sliced and or thawed
Instructions
Sift together dry ingredients in a large bowl. Cut in the butter. Whisk together the wet ingredients including the basil olive oil and pour into the dry ingredients. Stir until a dough begins to form.
Turn the dough out onto a lightly GF or non GF floured surface. Knead the dough until it forms a ball. Roll it out into ½ inch thick and using a biscuit cutter cut out as many circles as you can, Place on a non-stick baking sheet and brush the tops of the biscuits with a combination of 1 tbsp of milk and 1 tsp of basil olive oil and sprinkle with coarse sugar. Bake biscuits in 350 preheated oven for 12-14 minutes, or until a nice golden brown on top.
Allow to cool. Mix the cup of strawberry mash with 2-3 TBSP of sugar and spoon on top of the shortcakes with a dollop of whipping cream (Optional)
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/05/29/gluten-free-basil-strawberry-shortcakestrawberry-mashstrawberry-farm/