Shortcake is a timeless addition to any Saturday morning. This crumbly biscuit pairs perfect with preserves or homemade lemon butter.

Ingredients:

• 3 cups gluten free pastry flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon fine sea salt
• 8 tablespoons unsalted butter, cold and cut into quarter-inch cubes
• 2 large eggs, one separated
• 1 cup buttermilk

Instructions:

• Preheat oven to 425F°. Line a cookie sheet with parchment paper.
• Combine flour, sugar, baking powder, and salt in a large bowl.
• Drop in cubes of butter and mix with hands until sandy consistency.
• In a medium bowl, mix one whole egg, one egg white, and buttermilk together with a fork.
• Add egg mixture to dry ingredients. Mix until incorporated.
• Using two teaspoons, drop heaping mounds of batter onto the parchment lined cookie sheet, spacing them two inches apart.
• In a small bowl, mix together the remaining egg yolk and one teaspoon of water. Dip the tip of a pastry brush into the egg wash and lightly dab it on top of the shortcakes.
• Bake the shortcakes for 20-25 minutes until golden brown.
• Transfer to a wire rack and let cool.

Toppings:

Lemon Butter 

• 1/4 cup softened butter
• 2 tablespoons powdered sugar
• 1 tablespoon fresh lemon juice 
• 1 teaspoon lemon zest 
• Mix all ingredients together until blended