Gluten-Free Shortcake Biscuits

Ingredients

• dry ingredients: 
• 2 cups GF all-purpose baking flour
• 1/3 cup gf rolled oats 
• 2 tbs arrowroot starch 
• 1/2 tsp sea salt 
• 1 tbs baking powder 
• 6 tbs vegan unsalted butter, cold and cut into small cubes (I used myokos) 
• 3 tbsp sugar (I used coconut) 
• 1 TBS maple syrup
• coconut buttermilk: you will have leftovers - I had about a cup left over 
• 1 can of regular coconut milk 
• 1 tbs lemon juice (apple cider vinegar works too) 
• 1 tsp vanilla extract
• macerated strawberries: 
• 1 lb strawberries hulled and sliced
• 2 tbs powdered sugar

Instructions

1. Slice strawberries in half and mix with 2 tbs powdered sugar in a bowl. Refrigerate for at least an hour.
2. Preheat oven to 400 degrees F and prepare the vegan buttermilk by whisking together 1 can of regular coconut milk with 1 tbs lemon juice and 1 tsp vanilla extract in a medium bowl. Set aside.
3. In a separate bowl, sift and mix together the gluten-free flour, arrowroot, sea salt, baking powder, and sugar.
4. Cut the butter into small squares and mix into the dry ingredients by hand until the squares are the size of peas.
5. Add in the rolled oats until mixed evenly throughout.
6. Add 1 Tbs maple syrup and then slowly pour in the vegan buttermilk and mix until you get a doughy texture that's sticky to the touch.
7. Spray four to six 4-inch circular baking pans with non-stick spray and place a large scoop of the dough in each OR On a nonstick baking sheet with parchment paper, roll and divide the dough into 4-to 6 biscuit-shaped pieces well spaced apart. (about 1 inch tall)
8. Dust the tops with melted vegan butter and additional sugar.
9. Bake for about 15 minutes, then broil for about 1 minute so the top gets crispy.
10. After biscuits are slightly cooled, remove from pans and carefully slice biscuits in half and top with dairy-free whipped cream, and macerated strawberries.
11. Option to garnish with fresh mint leaves or chamomile flowers.

Dairy-Free Whipped Cream

Ingredients

• 1 can coconut milk or coconut cream, chilled in the fridge overnight
• 1 tsp vanilla extract
• 3 tbs powdered sugar

Instructions

1. For the whipped cream, scoop out the thick, coconut topping from your can of coconut milk into a large bowl. Using an electric mixer, whip the cream with 3 Tbs sugar and 1 tsp vanilla extract until soft peaks form.