Strawberry-Rhubarb Breakfast Shortcakes
Fluffy, freshly baked biscuits are filled with a tangy fruit compote and Greek yogurt for a festive breakfast take on a traditional dessert. Make the compote the night before, then simply bake the biscuits in the morning. I like King Arthur Gluten-Free Measure for Measure Flour and Bob's Red Mill Gluten-Free 1 to 1 Baking Flour.
Ingredients
Strawberry-Rhubarb Compote
- 12 to 16 ounces fresh strawberries, hulled, quartered lengthwise
- ⅓ cup water
- 1 to 1¼ cups granulated sugar
- Pinch of salt
- 1 vanilla bean, split lengthwise (optional)
- 1 to 1¼ pounds rhubarb (fresh or frozen), cut into 1" pieces
Fluffy Mountain Drop Biscuits
- 1 cup cold milk or milk substitute (I use unsweetened soy milk), plus more if needed
- 1 tablespoon vinegar
- 2 cups gluten-free flour blend such as King Arthur Measure for Measure or Bob's Red Mill 1 to 1 Baking Flour, plus more for forming biscuits
- ¼ cup granulated sugar, plus more for sprinkling on top
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, sliced
- 1 tablespoon milk or melted butter
- Plain Greek yogurt
Instructions
Strawberry-Rhubarb Compote
- Place the strawberries in a medium size heatproof bowl.
- Combine the water, 1 cup of sugar, and salt in a medium saucepan. If using the vanilla bean, scrape in the seeds and add the bean. Stir over low heat until the sugar melts. Add the rhubarb and bring almost to a boil. Reduce the heat and simmer until the rhubarb is barely tender but still holds its shape, about 5 minutes. Do not overcook or the rhubarb will fall apart (some most likely will, but it's pleasing to have a least a few whole pieces in the mix).
- Using a slotted spoon, transfer the rhubarb pieces to the bowl with the strawberries. Boil the syrup in the saucepan until almost syrupy, occasionally adding to the saucepan the juices that accumulate in the bowl of fruit, about 5-7 minutes. (This step will concentrate the rhubarb flavor.) Pour the syrup over the fruit. Taste and add more sugar if desired. Let the compote cool. (The compote can be prepared several days ahead. When cool, cover and refrueraat.)
Biscuits
- Position the rack in the center of the oven and preheat to 450℉. Line a baking sheet with parchment paper. Combine the milk and vinegar in a glass measuring cup and stir to blend. (This is a quick buttermilk substitute, the acidity makes the biscuits more tender, and helps activate the baking soda, giving more lift to the biscuits.)
- Combine 2 cups of the flour, ¼ cup of sugar, baking powder, baking soda and salt in a medium bowl. Whisk to blend. Distribute the butter over the flour mixture, and then squeeze the butter and flour together with your fingertips until the mixture resembles a coarse meal. Add about 1 cup of the milk, mixing with a fork until the dough barely comes together in a very shaggy mass, adding more milk if too dry and more flour if too wet. You're looking for a very sticky, loose texture that is too moist to pat out.
- Flour your hands liberally and pick up a 2½" piece of dough. form it into a ball and then place it on the lined baking sheet. Flatten slightly. Repeat with the remains dough, spacing the biscuits close together but not touching. Brush the tops with more milk or melted butter and then sprinkle with sugar.
- Bake the biscuits until they are brown on the top and bottom, feel firm to the touch and sound hollow when tapped on the bottom, 15 to 18 minutes. Cool slightly on the parchment on the pan. (Although best when freshly baked, the biscuits can be made a few hours ahead. Reheat on a parchment lined pan, in a 350℉ oven for about 5 minutes.)
- Cut the warm biscuits in half and place a bottom on each plate. Spoon the fruit compote over, top each with a dollop of Greek yogurt, and then a biscuit top. Serve immediately.