(Mass Appeal) – It’s strawberry season and time to enjoy the best nature has to offer. Cathie Cappa, owner of Auntie Cathie’s Kitchen, joined us to demonstrate how to make this classic summer dessert.
- 3.5 cups of gluten-free flour
- 1 cup of sugar
- 1 tbsp + 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 5 oz shortening
- 1 cup milk or dairy free milk
Mix dry ingredients together and using pastry blender, incorporate the shortening – make sure it’s cold! It should come together in a dough-like texture. Using an ice cream scoop, drop the biscuit on a baking sheet and bake for 10 minutes in a 400 degree oven. Top with fresh cut strawberries and whipped cream.