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2 lbs. strawberries, hulled and quartered
3/4 cup sugar, divided
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. margarine, cubed
1/2 cup rice milk
3/4 cup sugar, divided
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. margarine, cubed
1/2 cup rice milk
In a medium mixing bowl, toss the strawberries with 1/2 cup sugar until well coated. Cover and refrigerate for 2-3 hours. In a food processor, mix together 1/4 cup sugar, flour, baking powder, and salt until well mixed. Add the margarine, pulsing until mixture resembles fine crumbs. While food processor is on, add the rice milk gradually until the dough just begins to hold together and pull away from the sides of the bowl. Use an icecream scoop to place dough balls on a baking stone (about 8-10). Bake at 400 for 18-22 minutes or until golden. Allow to cool on stone. To serve, place one or two biscuits on each plate with a scoop of strawberries.
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Source:
Modified from About.com
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Published in
Desserts/Snacks
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Monday, 10 May 2010 13:51
posted by
Michelle
These shortcakes were sweet and delicious! I was a little hesitant because they are so much like biscuits but they were super good. They weren't too great as leftovers though so try to get them all eaten up that night when the biscuits are nice and warm and soft. Also, make sure your strawberries macerate for awhile in the fridge - it really adds to the dish.
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