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Shortcake - Wheat Free

Contributed by: Phyllis Potts

  • 1 Egg, slightly beaten
  • 1/2 cup Milk or Water
  • 1/2 cup Butter or (1/4 cup Vegetable Oil)
  • 2 Tb Sugar
  • 2-1/2 cups GF Biscuit Mix

Directions

Preheat oven to 375°F. Lightly grease a cookie sheet, set aside.

In a mixing bowl, combine mix and sugar. In another bowl blend melted butter (or oil if using), water and egg. Add wet ingredients to dry ingredients until just moistened. Knead 10 times on lightly floured work surface; roll out to 3/4” thickness. Cut dough with floured cutter. Place shortcakes on prepared cookie sheet and bake for about 20 minutes, until golden brown. Add your favorite fruit and whipped topping.

Makes 12 servings.
Shortcake - Wheat Free

Rating

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Products Used in this Recipe

GF Biscuit Mix
 Gluten Free
GF Biscuit Mix
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1 Review

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Carla Davis June 12, 2012
A really nice alternative to bisquick shortcakes. I added a little more milk and dropped instead of rolling and cutting the dough. It was easy and good.

Nutritional Information

Serving Size: 1 Piece of Shortcake Amount Per
Serving 		% Daily
Value
Calories 190  
Calories from Fat 0  
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat g %
Cholesterol 40mg 13%
Sodium 290mg 12%
Potassium g %
Total Carbohydrate g %
Dietary Fiber 2g 8%
Sugars 4g 0%
Protein 4g 8%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.