mise en place<\/p><\/div>\n

Three-Seed Biscuits<\/strong><\/p>\n

In a large bowl, sift together gluten-free all-purpose flour, baking powder, xanthan gum, and baking soda. Add organic cane sugar (granulated), poppy seeds, sesame seeds, flax seeds, lemon zest, and salt. Whisk to combine.<\/p>\n

Cut in the margarine.<\/p>\n

Trick for Cutting Butter or Margarine into Flour<\/strong><\/p>\n

The usual way to cut butter or margarine into flour is to cut the cold butter into small pieces. These pieces are tossed with the flour mixture until coated. The butter is then worked into the dry ingredients with a pastry cutter or by pinching and rubbing small pieces between your fingers until they are pea sized.<\/p>\n

These small, uneven pieces of unincorporated butter create steam pockets as the biscuits bake, resulting in a tender, flaky product.<\/p>\n

This is a great way to cut the butter into the flour. However, we have another way that is super quick and easy.<\/p>\n

Take a stick of allergy-friendly margarine (we like Earth Balance Soy Free Buttery Sticks) and place in the freezer for an hour or two.<\/p>\n

Remove the margarine from the freezer, grate half of it into the flour and toss together. Then grate the remaining margarine into the flour and toss well, breaking up any large clumps with your fingers. Work fast so the margarine doesn’t warm up.<\/p>\n

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Once the margarine shreds are worked with fingers into the flour to the size of peas, gently stir in chilled unsweetened hemp milk, just until combined.<\/p>\n

Line a baking sheet with a silpat and portion the dough into rings (3-inches in diameter by 1 3\/4-inches tall) using a green (#12) portion scoop (also know as a disher)<\/a>.<\/p>\n

If you don’t have rings, don’t worry. Use a portion scoop or a 1\/3-cup measuring cup to mound balls of dough onto prepared baking sheet.<\/p>\n

Bake the biscuits for about 18-20 minutes in an oven preheated to 400-degrees F.<\/p>\n

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We made 2 batches, one with xanthan gum and one without xanthan gum. The batch without the xanthan gum had a texture that was too crumbly, so we suggest not leaving out the xanthan gum. We also used King Arthur Flour’s Gluten Free All-Purpose Flour.<\/p>\n

Just like most baked goods, even those containing gluten, these biscuits are best the same day they are made.<\/p>\n

At Walt Disney World, baked goods were baked fresh daily. We even baked some items fresh every couple of hours.<\/p>\n

Peachy Keen<\/strong><\/p>\n

Take 4 large peaches, pit and cut into 1\/2-inch slices. Toss with pure maple syrup and a little olive oil.<\/p>\n

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Place in the oven and roast at 425-degrees F for about 12-15 minutes, until peaches are soft but not mushy.<\/p>\n

Allow the peaches to cool…or not! Wouldn’t the shortcakes be great with warm peaches and vanilla or caramel ice cream alternative? We think so!<\/p>\n

Roasting?<\/strong><\/p>\n

Roasting peaches takes the tart edge off and intensifies their flavor. This is especially helpful if peaches are not at the peak of perfection.<\/p>\n

However, if you have perfectly ripe peaches, you don’t have to roast them. Just pit and slice ’em up, tossing with a tablespoon of sugar and a squeeze (about a tablespoon) of fresh lemon juice. Refrigerate for 30 minutes or up to an hour before assembling.<\/p>\n

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Now for the fun! Split biscuits. Place bottom halves on serving plates and top with peaches and allergy-friendly whipped topping. Replace shortcake tops and enjoy these roasted peach shortcakes!<\/p>\n