This is a perfect gluten-free and not-too-sweet honey biscuit for strawberry shortcake or even sausage gravy as a breakfast treat. Thinking about how to thicken gravy? We use brown rice flour, works quite well.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined.
Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough.
Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.
Per Serving: 267 calories; protein 5.2g; carbohydrates 35.5g; fat 13.3g; cholesterol 54.1mg; sodium 468.7mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.