Greetings! I’m excited to be back guest posting at Honeyville and sharing another delicious low carb, grain and gluten free recipe from Gourmet Girl Cooks. My blog features recipes that are low carb, grain and gluten free, containing no added sugar.
Today’s recipe is for Strawberry & Cream Biscuits! They are made using Honeyville’s Blanched Almond Flour which is my favorite almond flour to bake with because it is ground extra fine. These biscuits are a cross between a sweet roll and buttery biscuit and are delicious with or without the optional luscious vanilla glaze. They would make the perfect summer weekend breakfast treat. They would also make a nice treat to serve for Mother’s Day breakfast which is coming up soon. They are rich, delicate and bursting with ripe strawberry flavor. Do yourself a favor and try them soon!
I hope you enjoy my gluten-free recipe for Strawberry & Cream Biscuits. If you’d like to find more recipes like this one, please check out my blog, Gourmet Girl Cooks at www.gourmetgirlcooks.com where you will find hundreds of other delicious low carb, grain and gluten free no-sugar added recipes and meal ideas.
Strawberry & Cream Biscuits
3 cups Honeyville blanched almond flour
2/3 cup confectioners style Swerve Sweetener (or other powdered sweetener)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 Tablespoons chilled butter, diced
3 ounces very cold brick style cream cheese, diced
2 large eggs
1/4 to 1/2 cup cold buttermilk (*see note below for directions on how much to use)
3/4 cup small-diced fresh strawberries
Preheat oven to 350 degrees F. Grease or line a large baking sheet with parchment paper.
In a medium mixing bowl, add almond flour, sweetener, baking powder, soda and salt; whisk to mix well. Add diced chilled butter and cream cheese. Using a pastry/dough blender, cut butter and cream cheese into dry ingredients until moistened and crumbly.
Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark (the total mixture of eggs and buttermilk should equal 3/4 cup). Make a well in the center of the flour mixture; add buttermilk and eggs and mix just until it pulls together into a soft sticky dough. Fold in strawberries. The dough will be light and fluffy.
Scoop dough onto prepared pan or baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make approximately 12 equal sized mounds. Lightly tamp down tops to barely flatten top only (do not flatten biscuits). Bake for approximately 22-24 minutes or until golden brown. Allow to cool for about 10 minutes; carefully transfer to a wire rack to cool. Prepare optional vanilla glaze to spread on top of warm biscuits, if desired. Makes 12.
*Note: Since eggs vary in size and volume, add them to glass measuring cup first, then fill with buttermilk to the 3/4 cup mark (amount of buttermilk used will be between 1/4 cup to 1/2 cup, depending on the actual volume of eggs). The total liquid mixture should equal 3/4 cup.
1 1/2 Tablespoons softened cream cheese (very soft and almost melted)
7 to 8 Tablespoons heavy cream
1 teaspoon vanilla extract
1/4 cup confectioners style Swerve Sweetener (or other powdered sweetener)
Few drops liquid stevia, to taste
To Make Glaze: Combine cream cheese, confectioners style sweetener, and vanilla. Add cream a few tablespoons at a time, mixing vigorously after each addition until smooth and desired consistency. If desired, add a drop or two stevia, to taste. When chilled, glaze acts as a rich and fluffy frosting. When warmed or spread on a warm biscuit, it melts and behaves as a glaze. Refrigerate any leftover glaze.