Golden, Flaky, Moist, Fluffy BISCUITS.... STRAWBERRY "SHORTCAKE" Biscuits that is.
I dont know how I even got here. I started out trying to test shortcake and somehow ended up with these incredibly delicious biscuits layered with homemade whip cream and chopped fresh strawberries. However, I am forever thankful to the universe for sending me here.
Im not going to lie, these are just as good alone smothered in ghee as they are with a mountain of cream and berries...well almost.
A cross between breakfast and dessert? Yep sign me up.
1 cup full fat coconut milk from can ( blended so It is not separated)
1 tbsp lemon juice
1 tsp vanilla extract
3.5 tbsp ghee , melted + a little extra for browning *see recipe ( you can sub coconut oil )
Coconut Whip Cream (recipe below or can use store bought)
Fresh sliced strawberries
Drizzle Raw honey
D i r e c t i o n s
*prepare your coconut whip cream first and allow to set in fridge!*
Preheat your oven to 400F. Rub a baking sheet down with melted coconut oil, and generously sprinkle with brown rice flour.
In a small bowl add your coconut milk, lemon juice and vanilla. Let sit ten minutes while you prepare the rest of the biscuits.
In a large bowl add all of your dry ingredients and whisk well. Add your melted ghee into the dry ingredients and work through the mixture with a fork.
Now add your coconut milk mixture (as long as It has sat for 10 minutes) and fold in until all is incorporated.
Without handling the dough too much, shape about 4 inch round biscuits (about an inch in height.) smoothing the tops and rounding the sides. If batter is too wet add a tad more brown rice flour. Allow the sides to touch like the picture below.
I was able to get six biscuits. Now lightly brush the tops of each biscuit with a little extra ghee ( for browning and a crispy outside).
Bake on 400F for 12 minutes, the should have risen slightly and beginning to brown. Now turn your oven to 425F, and allow the biscuits to continue browning.
Total time my biscuits cooked about 15 minutes. Be sure and watch them as your oven is climbing temperatures as all ovens are different. They are done when tops are golden and a toothpick comes out clean!
ALLOW THEM TO COOL COMPLETELY before separating.
Once cooled, very carefully slice and layer with sliced fresh strawberries and coconut whipped cream. Then top with a drizzle of honey.
These are definitely best when fresh.
*recipe inspiration, the Minimalist Baker.
COCONUT WHIP CREAM
1 can full fat coconut milk, refrigerated for 24 hours.
1 tbsp arrowroots starch
1 tbsp maple syrup / honey
1/2 tsp vanilla extract
Place a large mixing bowl in the freezer for 10 minutes. Get out your electric mixer.
Flip over your coconut milk can. Open the bottom of the can with a can opener. Now pour out (or save) all of the liquid. Scoop all the remaining “coconut” from the can and add into your chilled mixing bowl.
Start to mix on a low speed for about a minute. Now add in all other ingredients and mix on a high speed until peaks are forming, and mixture resembles whip cream.
Add your whip cream into the fridge to set for about thirty minutes. Store in a sealed tight container.