Berry Summer Shortcake

Dessert is an every night sort of thing for me. As the ending to my day, it's a much-appreciated chance to indulge in a little bit of sweetness.

I'm constantly looking for ways to incorporate "healthy" ingredients into my desserts. July is a great time to capitalize on the ripeness of strawberries and blueberries, who play the main role in this summer favorite.

Using Bob's Red Mill GF Biscuit and Baking Mix, I followed the recipe for classic biscuits. I chose to add about 1/4 cup of white sugar to the batter and sprinkle my biscuits with coconut sugar right before baking. They came out flaky and just sweet enough!

You can also use this recipe for sweet biscuits, which calls for all-purpose GF flour:

Ingredients:

• 2 cups all purpose GF baking flour
• 2 Tb Sugar
• 4 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp Cream of Tartar
• 1 Tb xantham gum
• 1/2 cup Shortening
• 1 Egg
• 2/3 cup Milk

Directions:

Whisk together the flour, sugar, baking powder, salt, cream of tartar and xanthan gum.  Cut in the shortening with a pastry cutter or fork.

Whisk together the egg and milk. Making a space in the center of dry ingredients, pour the egg mixture into the space. Stir together just enough to moisten the dry ingredients.

Pat out the dough onto a floured surface until about one half inch thick. Cut biscuits and bake on ungreased cookie sheet at 450°F until lightly browned.
*Yields 18 biscuits

After your biscuits are finished, let cool then top with whipped cream and summer berries of choice. Enjoy!