Strawberry Shortcake Sliders A healthy twist on a classic we love, we make the biscuits with spelt flour instead of white, as spelt is said to be easier to digest. 1. Preheat oven to 475°. 2. Whisk 2 1/2 cups spelt flour and next 3 ingredients in a large bowl. 3. Using fingertips, blend in the shortening; form a well in center of mixture. 4. Whisk 1/2 cup buttermilk, yogurt, and agave in a small bowl; pour into flour mixture; stir with a fork to blend. 5. Transfer to a lightly floured work surface. Knead 2 or 3 times to bring dough together. Press dough into a 3/4"-thick round. Using biscuit cutter, cut the dough into rounds. Gather scraps; repeat cutting until all dough is used. 6. Place the biscuits on an ungreased baking sheet; brush with buttermilk. 7. Bake until golden brown and a tester inserted comes out clean, about 10 minutes. Transfer to a wire rack; let cool completely. 8. Mix strawberries and agave in a medium bowl. 9. Drizzle vinegar over; toss. 10. Cut biscuits in half. Place 3 biscuit bottoms on each plate. Spoon whipped cream over each and top with strawberry mixture. Place biscuit tops over. Originally published on Bon Appetit. makes 4

for biscuits:, 2 1/2 cups white spelt flour plus more, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/3 cup organic vegetable shortening (or butter), 1/2 cup buttermilk plus more for brushing, 1/2 cup plain whole-milk yogurt, 3 tablespoons agave syrup (nectar),

for filling:, 2 cups fresh strawberries, hulled, halved, 2 tablespoons agave syrup (nectar), balsamic vinegar, whipped cream.

Make

Tip

Make these for a special afternoon tea, or a special springtime dessert.

Strawberry Shortcake Sliders

A healthy twist on a classic we love, we make the biscuits with spelt flour instead of white, as spelt is said to be easier to digest.

makes 4

for biscuits:

2 1/2 cups white spelt flour plus more

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/3 cup organic vegetable shortening (or butter)

1/2 cup buttermilk plus more for brushing

1/2 cup plain whole-milk yogurt

3 tablespoons agave syrup (nectar)

for filling:

2 cups fresh strawberries, hulled, halved

2 tablespoons agave syrup (nectar)

balsamic vinegar

whipped cream

1. Preheat oven to 475°.

2. Whisk 2 1/2 cups spelt flour and next 3 ingredients in a large bowl.

3. Using fingertips, blend in the shortening; form a well in center of mixture.

4. Whisk 1/2 cup buttermilk, yogurt, and agave in a small bowl; pour into flour mixture; stir with a fork to blend.

5. Transfer to a lightly floured work surface. Knead 2 or 3 times to bring dough together. Press dough into a 3/4″-thick round. Using biscuit cutter, cut the dough into rounds. Gather scraps; repeat cutting until all dough is used.

6. Place the biscuits on an ungreased baking sheet; brush with buttermilk.

7. Bake until golden brown and a tester inserted comes out clean, about 10 minutes. Transfer to a wire rack; let cool completely.

8. Mix strawberries and agave in a medium bowl.

9. Drizzle vinegar over; toss.

10. Cut biscuits in half. Place 3 biscuit bottoms on each plate. Spoon whipped cream over each and top with strawberry mixture. Place biscuit tops over.

Originally published on Bon Appetit.

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