G-Free Strawberry Shortcakes

Yea, I really like strawberries.

As I said before, I am super excited that strawberries are in season. And although I love a good strawberry smoothie, my favorite strawberry treat is either 1) plain strawberries with whipped cream or 2) strawberry shortcake. I thought that the shortcake part of the strawberry shortcake was going to be out of my intestinal reach in perpetuity—but (as happens frequently) I was wrong. Imagine my surprise when I saw this…

Yes, G-free Bisquick. Hal.le.lujah. I’m all for cooking from scratch but I also like to minimize my time in the kitchen so I can have more time to do other things like walk the dogs, go to the gym, and have fun with my new blog! So when I found the good ole’ standby in a gluten free version, I decided to try out the shortcake recipe on the back of the box (but in true Jamie fashion, I don’t completely follow any recipe). So, here is the Jamie-ized version of Bisquick’s G-free shortcake.

Step 1: Get some fabulous strawberries at your local farmers market. Start with the best ingredients and each bite will be worth the calories.

(Fabulous berries I scored at the Blacksburg Farmers Market)

Step 2: Let’s get shortcakin’

Here is the recipe from the box (with my additions/modifications added)

·         4 cups (1 qt) strawberries, sliced (I would add more fruit, I like to have a  little  more fruit, a little less shortcake to keep the calories down and the nutrients up but how you put yours together is your prerogative).

·         ¼  cup sugar (I used organic, raw sugar)

·         2 1/3 cup bisquick mix

·         1/3 cup butter (I just went ahead and bit the bullet and used regular butter)

·         ¾ cup milk (use low fat 1% or skim version—I might try almond milk next time just to see how it goes)

·         3 eggs (free range-happy chickens make better eggs)

·         ½ tsp vanilla

Now, Jamie’s added ingredients. Add these with your dry ingredients.

·         1 Tbsp cinnamon

·         2 Tbsp bee pollen

·         2 Tbsp ground flax seed

·         Cinnamon sugar

Heat oven to 425 degrees Fahrenheit. Grease cookie sheet (I just used Pam spray). In medium bowl combine Bisquick mix, sugar, cut in butter with pastry blender or fork. Stir in cinnamon, bee pollen, ground flax seed. Stir in milk, eggs, and vanilla. Drop by 6 spoonfuls onto cookie sheet (I made more like 9 spoonfuls, and the biscuits were PLENTY big).  A nice added touch at this point is the sprinkle cinnamon sugar on top of the biscuits.

Bake 10-12 minutes or until light golden brown.  Cool 5 minutes.

Enjoy with strawberries and a dollop of whipped cream.

Rating: This was terrific. The dough was a little less thick than what you would normally expect so they expanded out a bit in the oven. Just set the dough plenty far apart on the baking sheet and there should be no problem. I give this g-free version of the standard standby a 9 out of 10. This is the perfect treat to top off your Memorial Day meal!