How about a decadent summer dessert that’s gluten free, gut friendly, packed with protein and takes less than 30 minutes to make?  Yes, please!

These Strawberry Shortcake Biscuits use super-healthy oat flour in place of regular white flour. Whole milk Greek yogurt is the secret to extra deliciousness, then top it all with honey whipped cream and lots of strawberries. 

The biscuits take about 10 minutes to prepare and 15 minutes to bake. Since oat flour and Greek yogurt are easy to digest, you’ll feel satisfied without that ‘weighed down’  feeling you get from regular flour. Better yet, the biscuits themselves are so healthy that you could easily enjoy one [or two] for breakfast.

Why we love these ingredients

Oat flour is gluten free, higher in protein and lower in calories than all[-purpose flour. It’s also high in beta-glucan, a soluble fiber that promotes healthy gut bacteria and regular bowel movements. The soluble fiber in oat flour can slow down the absorption of sugar into the bloodstream, which means it’s less likely to cause blood sugar spikes. 

You probably know about the wonderful health benefits of Greek Yogurt. Its abundant levels of probiotics support a healthy gut microbiome, ease bloating, promote smooth digestion and boost immunity. Plus, its high protein content promotes muscle protein synthesis and recovery.

Honey is a natural prebiotic that helps increase levels of Bifidobacterium spp. and Lactobacillus in the gut. It even helps the probiotics in yogurt reach their destination in the large intestine, where it does its best work.

What’s more, honey's antibacterial properties can help fight infections and protect against pathogens.

Pro tips for easy prep

While traditional flour makes light, fluffy biscuits, oat flour delivers a denser product. However, this denseness acts as the perfect foundation for the honey whipped cream and strawberries.

These biscuits are low in sugar, so if you like additional sweetness simply drizzle the shortcakes with a bit of honey before serving. 

Oat Flour Strawberry Shortcake with Honey Whipped Cream

Ingredients

Oat Flour Biscuits

• 2/3 cup whole milk plain or vanilla flavored Greek yogurt
• 1 1/2 teaspoons apple cider vinegar
• 1 large egg
• 2 1/4 cups of oat flour, plus more as needed
• 3-1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon sea salt
• 2 tablespoons cold butter, cut into small cubes

Honey Whipped Cream

• 1 cup heavy cream
• 1 tablespoon honey
• 1 teaspoon vanilla extract

For serving

• Strawberries or other berries

Instructions

1. Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment. Whisk together the Greek yogurt, apple cider vinegar, sugar, and egg in a small bowl and set aside.
   
   
2. Make the biscuits: In a large bowl, combine oat flour, baking powder, and salt. Using a pastry blender or fork, cut the butter into the flour until the butter is in pea-sized pieces and well combined with the flour. Add the yogurt mixture to the dry ingredients and stir to combine. The dough will be loose and shaggy, but it should not be runny. Add more oat flour if needed.
   
   
3. Generously flour your work surface with oat flour. Divide the dough in two. Take half of the dough place it on the floured surface. Sprinkle some oat flour on top of the dough. Use a rolling pin or your hands to flatten the dough into a 1-inch thick oval. Using a round biscuit or cookie cutter, or the rim of a drinking glass, cut out biscuits. Transfer onto the prepared baking sheet. Repeat with the second half of dough. You should have enough dough for 6 large biscuits.
   
   
4. Bake for 15 minutes, or until lightly browned on top. Let cool completely before adding the topping.
   
   
5. Make the honey whipped cream: Whip the cream until stiff peaks form, then fold in the honey and vanilla. Top the biscuits with whipped cream, strawberries, and a drizzle of honey if desired. Enjoy!