Strawberry Shortcakes with Buttermilk Biscuits Recipe | Samsung Food App

Name: Strawberry Shortcakes with Buttermilk Biscuits Recipe | Samsung Food App
Total time: 32 min
Ingredients: 1/2 cup (120 ml) lactose-free whole milk, (chilled); 11/2 teaspoons lemon juice, (preferably freshly squeezed); 1 large egg, (chilled); 1 1/2 cups (218 g) low FODMAP gluten free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour); 3 tablespoons sugar; 1 tablespoon baking powder; (use gluten-free if following a gluten-free diet); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (1 stick; 113 g) unsalted butter, (chilled, cut into pieces); 1 quart (590 g) strawberries, (preferably small to medium sized, divided); 1/4 cup (50 g) sugar, (divided); 1 1/2 teaspoons lemon juice, (preferably freshly squeezed); 1 1/2 cups (360 ml) heavy cream, preferably lactose-free, (chilled); 2 tablespoons sugar

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Our Strawberry Shortcakes with Buttermilk Biscuits are low FODMAP and just as amazing as the classic American dessert your Grandma made - only ours won't upset your tummy!

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Ingredients

1/2 cup (120 ml) lactose-free whole milk, (chilled)
11/2 teaspoons lemon juice, (preferably freshly squeezed)
1 large egg, (chilled)
1 1/2 cups (218 g) low FODMAP gluten free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
3 tablespoons sugar
1 tablespoon baking powder; (use gluten-free if following a gluten-free diet)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick; 113 g) unsalted butter, (chilled, cut into pieces)
1 quart (590 g) strawberries, (preferably small to medium sized, divided)
1/4 cup (50 g) sugar, (divided)
1 1/2 teaspoons lemon juice, (preferably freshly squeezed)
1 1/2 cups (360 ml) heavy cream, preferably lactose-free, (chilled)
2 tablespoons sugar