Red White and BLUEberry Shortcakes



I wanted something festive to prepare for guests as we near the Fourth of July. And man are these gorgeous!

I eat with my eyes first, we all do, so these beautiful berry shortcakes were a no brainer. This dessert/breakfast will take no time at all to whip up. Plus, they are so utterly delicious this recipe will be on repeat ALL summer long.

Amazingly enough the biscuits are dairy free (vegan!) and tasted just as lovely using almond milk instead of dairy. You certainly can use what you prefer, however they are great just as the recipe suggests. I took a vintage biscuit recipe and tweaked a few ingredients to tailor it to my family.

When the biscuits came out of the oven I halved them and layered fresh strawberries, blueberries, raspberries and slathered the warm tender biscuits with my homemade wild blueberry sauce I had stashed in the fridge. I topped them with a dollop of homemade sweetened whipped coconut cream. Mmmm



This is a dessert worthy of guests or just a delicious breakfast, enjoyed snuggled in between your sheets with a hot latte. It’s that romantic!





 

VINTAGE BISCUIT RECIPE

makes about 12 three inch biscuits


*sift next four ingredients together*

2 c flour

3 t baking powder

1 t salt

2 T sugar


Add:

1/3 c avocado oil (or neutral oil)

2/3 c vanilla almond or plant based milk


Stir with a fork until just combined and formed. Then use your hands to smooth, kneading about 6 times. Don’t over work dough.


Put dough between parchment paper and roll out to about 1” thick. Use biscuit cutter. Press down *DO NOT* twist cutter. Your biscuits will be flakier if you pull straight up.


•Preheat oven 475 degrees.

•Place on parchment paper and brush with almond milk and sprinkle with sugar.

•Bake for 8-10 minutes until golden brown.


Serve with berries, blueberry sauce & sweetened coconut cream.

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