Ingredients
Units
Scale
Lemon Lavender Biscuits
- 2 cups gluten-free all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cream of tartar
- 1/4 cup sugar
- 1/2 tsp dried lemon zest
- 1/2 tsp lavender extract paste, (I used Taylor & Colledge)
- 1 can coconut milk/cream (just the solid part, not the water part)
- 1/2 lemon (juiced)
- 4 tbsp aquafaba, (chickpea brine)
- 2 tbsp almond milk + more for brushing on top of the biscuits
Assemble the Shortcake
- Lemon Lavender Biscuits
- fresh blueberries
- non-dairy whipped topping
- non-dairy vanilla ice cream, (optional)
Instructions
- Preheat your oven to 450 degrees
- In your kitchen aid mixer (or alternatively using an electric hand beater) whip the aquafaba on high until it thickens and semi-stiff peaks start to form. This will take about 3-6 minutes
- Add in your cream of tartar (this will also help the brine to thicken up), follwed by the baking soda, baking powder, lemon zest, sugar, salt
- Next, turn your mixer speed down to medium and add in the lavender extract paste, coconut milk/cream, lemon juice, and 2 tbsp almond milk
- **NOTE: the fluffy whipped aquafaba will “melt” and become liquid- this is normal
- Lastly, add the flour (you can also stir this in, it doesn’t need to be beat in with your stand/hand mixer
- Using a 1/4 measuring cup, scoop out your biscuits from the batter and place on a parchment lined baking sheet. Drop them on and then flatten slightly with your hand
- **NOTE: keep in mind, because these don’t have eggs, they will not rise a whole lot (they will slightly) so don’t flatten them too much
- Brush additional almond milk over top of each biscuit and bake in the oven for 15-20 minutes until the tops start to turn golden and crack
- **NOTE: they will only slighly turn golden- gluten-free baking doesn’t quite give you the same indicator
- Let the biscuits cool, then top with fresh blueberries, non-dairy whipped topping and non-dairy vanilla ice cream (optional)
- Store the leftovers in the fridge!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 4 people