Strawberries and Cream Biscuits

Name: Strawberries and Cream Biscuits
Total time: 23 min
Yield: 14 servings
Cuisine: Indonesian
Ingredients: 2 cups all-purpose flour*; 2 tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1¼ cup heavy cream, plus ¼cup ONLY as needed; ½ - ¾ cup strawberries, chopped small (about 4-6 berries); 1¼ cups brown rice flour; ¾ cup tapioca starch; ½ teaspoon xanthan gum

Light and flaky, slightly rich and sweet from the cream and the berries, my family went nuts over these Strawberries Biscuits the first time I made them.

⏱️ 23 min 🔪 Prep: 5 min 🔥 Cook: 18 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

14 servings

2 cups all-purpose flour*
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1¼ cup heavy cream, plus ¼cup ONLY as needed
½ - ¾ cup strawberries, chopped small (about 4-6 berries)
1¼ cups brown rice flour
¾ cup tapioca starch
½ teaspoon xanthan gum

Steps

Preheat oven to 425°F. Line a baking sheet with parchment or a silpat mat and set aside. Do not skip this step. The berries will burn on the bottom of the biscuits while cooking, if the baking sheet is not lined.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 1/4 cups of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again.
Transfer the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining 1/4 cup of cream (only as needed) to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough just a few times, until it is smooth.
Pat the dough into a flat circle, about 3/4" thick. Use a cookie or biscuit cutter to cut the biscuits out and place them on the parchment-lined baking sheet. Bake until golden brown, approximately 13-18 minutes* until golden brown.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 cup of cream and stir just until a dough forms, maybe 30 seconds or so. Drizzle in a bit more cream as needed, up to another 1/4 cup or so. Add in the berries and stir lightly or mix with your hands to combine.
Gently knead the dough in the bowl or on a floured countertop for less than a minute. This will be sticky dough. I found it simpler to leave it in the bowl and knead it just barely. Wheat free doughs lack the gluten that makes them elastic, so this will feel and look different from other biscuit dough you might have worked with in the past.
Use a large scoop to scoop the batter onto a parchment-lined baking sheet and then shape the biscuits gently with your hands. Bake for 13-18 minutes* until golden brown. Enjoy!