Gluten Free Grilled Peach Shortcakes
Delicous homemade gluten free buttermilk biscuits topped with grilled peaches and coconut whipped cream
Servings: 8 people
- 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.
Did you make this recipe? Be sure to tag @peanutbutterpluschocolate on Instagram! I love to see your creations!