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Gluten Free Berry and Biscuit Bake
Prep time
Cook time
Total time
Easy Gluten Free Berry and Biscuit Bake
Author: Jan Withington
Recipe type: Breakfast
Serves: 6
Ingredients
- Biscuit Dough:
- 1½ teaspoon Red Star Dry Active Yeast - gluten free
- 2 eggs at room temperature
- 6 tablespoons organic butter, melted
- 6 tablespoons warm water
- 4 tablespoons raw honey - naturally gluten free
- 1 teaspoon kosher salt
- 2 cups Cup4Cup Multipurpose Flour - gluten free
- Berry Filling:
- 3 eggs
- 1 cup whole milk ricotta cheese
- 4 tablespoons raw honey
- 1 cup organic blueberries
- 1 cup organic raspberries
- Topping:
- Domino Confectioner's Sugar - gluten free
Instructions
- Biscuit Dough:
- In a large bowl, mix butter, warm water, eggs, salt, honey and yeast. Add the flour, stir until just combined. Cover with plastic and let it sit in a room temperature for about 2 hours.
- Sprinkle a work surface with flour and knead the dough for 3 minutes then form into a log and cut into bite pieces about ½ inch thickness.
- Preheat oven to 350 degrees F.
- In a bowl whisk eggs, ricotta cheese and honey. Add the biscuits and berries. Stir a couple to times to combine. Transfer to a large cast iron pan and bake for 45 to 50 minutes or until top is golden brown. Sprinkle powdered sugar if desired. Serve
