gluten free biscuits filled with peaches an easy healthy dessert similar to peach galette
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Gluten Free Grilled Peach Shortcakes

Delicous homemade gluten free buttermilk biscuits topped with grilled peaches and coconut whipped cream
Course: Breakfast, Dessert
Cuisine: gluten free
Keyword: biscuits, gluten free peach, peach shortcakes
Servings: 8 people
Author: Ciarra


  • 2 cups gluten free baking flour all purporse
  • 1 tsp baking soda
  • 3 tbsp Truvia or sweetener of choice
  • 4 tbsp Cultured Buttermilk Blend Saco Pantry
  • 1 cup water filtered
  • 1 tsp apple cider vinegar
  • 1/4 cup + 2 tbsp butter salted
  • 4 peaches sliced
  • 1 can coconut full fat milk chilled overnight
  • honey for drizzling if desired


  • Preheat oven to 400F and prepare a cookie sheet with parchmnet paper.
  • In a mixing bowl, stir together the gluten free flour, sweetener and baking soda. Cut your butter into the dry mixture using a pastry cutter or a fork.
  • In another bowl, stir together the Saco Pantry Cultured Buttermilk Blend and water until smooth. Add in the egg and vinegar. Slowly add your wet ingredients to the dry and use a rubber spatula to stir until a dough forms. Don't over mix the dough.
  • Shape the dough into a disc about 3/4" in thickness, dust with more gluten free flour and use a round cookie cutter or glass to cut out 2" round biscuits. Transfer the biscuits to the baking sheet and bake for 14-17 minutes or until golden brown.
  • Meanwhile, prepare a cast iron grill skillet with non-stick spray and turn on medium-low heat. Add the sliced peaches to the hot pan and cook for 2-3 minutes on each side.
  • Scoop out the this cream from the can of chilled coconut milk and use a hand held mixer to beat until light and fluffy. Add sweetener if desired.
  • Cut biscuits in half, pile on peaches, whipped cream and serve.


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