Gluten Free Shortcakes

by in Desserts, Recipes April 20, 2019

3/4 cup GF baking flour
3/4 cup quinoa flour
2 3/4 tsp baking powder
1/4 tsp salt
2 tbsp coconut sugar
1/2 cup heavy cream
1/4 cup almond milk
1 organic egg

Preheat oven to 450.
Mix all dry ingredients together in a bowl and set aside.
Whisk together egg, cream, and almond milk.
Stir wet and dry ingredients together until a dough forms.
Place large spoonfuls onto a parchment paper lined baking sheet and press down with the palm of your hand (makes biscuits about 2 1/2 inches in diameter).
Bake for 10-11 minutes.

Serve right away or store in an airtight container.