Brown rice flour is mixed with neutral-tasting white rice flour and tapioca flour to give these biscuits a slightly nutty flavor that complements the almonds and strawberries. The end result is biscuits that have the flavor of strawberry shortcake with almonds stirred in for crunch. Delicious.

Robert Landolphi
Recipe by Cooking Light July 2014


Recipe Summary

10 mins
50 mins
Serves 14 (serving size: 1 biscuit)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • To prepare biscuits, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, baking powder, xanthan gum, and salt in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 1 cup half-and-half; toss with a fork until moist. Stir in strawberries and almonds.

  • Drop dough by tablespoons 2 inches apart onto baking sheets lined with parchment paper. Brush tops of dough with extra half-and-half. Bake at 375° for 20 minutes or until edges are golden brown. Remove biscuits from baking sheet to a wire rack; cool 20 minutes.

  • To prepare glaze, combine powdered sugar, 1 tablespoon half-and-half, and almond extract in a small bowl, stirring until smooth. Drizzle glaze evenly over cooled biscuits.


Gluten-Free Baking

Nutrition Facts

181 calories; fat 5.2g; saturated fat 2.7g; mono fat 1.7g; poly fat 0.4g; protein 2.1g; carbohydrates 31.1g; fiber 1.3g; cholesterol 11mg; iron 0.3mg; sodium 232mg; calcium 70mg.