Red, White, & Blue Biscuits
Looking for a delicious Fourth of July treat your whole family will love? Enjoy my Red, White, and Blue Biscuits this year! They are gluten and dairy free to accommodate those with allergies or sensitivities. Plus, it’s hard to beat the flavor of fresh berries at the peak of ripeness. I used my Sweet Almond Biscuits as the perfect, satisfying base. In love with this recipe? Check out my Strawberry Shortcakes.
by Laurel Otey
Makes 12 small biscuits15
- Sweet Almond Biscuits recipe
- 2 cups fresh strawberries
- 1 cup fresh blueberries
- 2 teaspoons raw honey
- 2 cans full fat coconut milk, chilled in refrigerator
- Place cans of coconut milk in the fridge to chill at least 2 hours or, ideally, overnight.
- Make Sweet Almond Biscuits according to recipe.
- Place large mixing bowl in freezer at least 5 minutes.
- Meanwhile, thinly slice strawberries long ways into a small bowl. Add blueberries and stir together. Set aside.
- Open cans of coconut milk. The cream should be very firm and fully separated from the liquid by now. If not, place back in the fridge to finish setting.
- Use a large spoon to scoop out the cream from the tops of the cans into the chilled metal bowl. Add honey.
- Using an electric hand mixer, blend on medium speed about one minute until fluffy and gently combined. Do not overwhip.
- Slice Sweet Almond Biscuits in half, sandwich-style. Add a large dollop of whipped cream on bottom half. Scoop a large spoonful of mixed berries on top. Add another mini-dollop of cream on top to help top biscuit stick. Place top of biscuit over cream and berries. Add another dollop of cream on top and scatter another spoonful of berries around edge of biscuit.
- Serve immediately. If making ahead of time, store each of the components separately and assemble just before serving.
FREE of Gluten, Grains, Peanut, Sesame, Dairy, Soy, & Refined Sugar
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