Strawberry Shortcake “Drop” Biscuits

Strawberry Shortcake is one of my favorite desserts, yet it is so simple to make. There are many ways to prepare “strawberry shortcake”, but I like to take the easiest route…drop biscuits. The flour is soaked before making the biscuits, so we can get all the nutrients possible out of this yummy dessert. (If you like to read more about why soaking grains is important, take a look at this article… or get a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.)

• 1 1/2 cups whole spelt flour
• 5 Tablespoon cold butter OR virgin coconut oil
• 1 cup buttermilk
  
• 2 Tablespoons maple sugar OR rapadura / sucanat
• 1/4 teaspoon sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 cup organic, unbleached, all-purpose flour

12 to 24 hours before you wish to make the biscuits: Cut the cold butter (or coconut oil) into the spelt flour until it resembles a coarse meal. Stir in the buttermilk to moisten. Cover and let set for 12 to 24 hours to soak.

The next day, or when you are ready to BAKE the biscuits: Preheat oven to 450F. Cover a large baking sheet with parchment paper, set aside.

Carefully mix/fold in the remaining ingredients into the soaking batter, until a soft dough forms. Spoon on the dough onto prepared baking sheet into six (6) even mounds.

Bake for 10 to 14 minutes, until biscuits are a light golden brown on top and a toothpick inserted in the center comes out clean.

Allow the biscuits to cool completely before serving, or serve just slightly warm.

Makes 6-large biscuits for shortcakes.

To Make Strawberry Shortcakes

You will Need:

• 4 freshly baked/cooled shortcake “drop” biscuits (above)
• 1 pound fresh organic strawberries, sliced and mixed with 2 Tbsp. maple sugar OR rapadura / sucanat (place in fridge to marinate for a couple of hours before serving)
• 1 1/2 cups heavy whipping cream, 1/2 teaspoon vanilla extract, several drops liquid stevia (right before serving, whip the cream, vanilla, and stevia together until soft peaks form)

Assembling

1. Split 4 shortcake biscuits.
2. Place the bottom of each biscuit onto individual plates or bowls.
3. Top each biscuit with sliced strawberries, dividing the strawberries evenly among each biscuit.
4. Place a large dollop of freshly made whipped cream on top of each strawberry covered biscuit-bottom.
5. Gently place the top half of each biscuit on top of the whipped cream. Add little more whipped cream on the biscuit-top, if desired.
6. Serve immediately.

Makes 4-very filling strawberry shortcakes.