Comments on: Strawberry Shortcake

By: Terri

Terri — Sun, 09 Jul 2023 15:35:59 +0000

Would it be acceptable to use corn flour instead of medium grind corn meal?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Mon, 01 May 2023 14:43:38 +0000

In reply to Corrine Lawrence. Hi Corrine, 2 tablespoons flaxseed plus 5 tablespoons water should be a good substitute for the eggs here. I would also increase the baking powder to 1 tablespoon to help the biscuits rise.

By: Corrine Lawrence

Corrine Lawrence — Sun, 30 Apr 2023 03:44:11 +0000

I was wondering if I could substitute egg substitute or flax seed for the eggs in this recipe. Thank you! Love all of your recipes and books.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 27 Jun 2022 14:07:47 +0000

In reply to Diane. Hi Diane, I think butter would work, but I haven't tried. Yes, use refined coconut oil for a less coconutty taste.

By: Diane

Diane — Sun, 26 Jun 2022 21:27:25 +0000

I’m also wondering if you can sub butter for the coconut oil. If not, should you use refined oil so as not to add a coconut flavor to the biscuit (i don’t like the taste of coconut). Thanks!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 04 Feb 2022 22:45:29 +0000

In reply to Jenna.

Hi Jenna, we haven’t tried making the dough ahead, but they freeze really well if you wanted to bake and reheat them when you’re ready to eat.

Otherwise, I would try storing the cut-out uncooked biscuit dough in the fridge overnight and then you might have to bake them a minute or two longer.

By: Jenna

Jenna — Fri, 04 Feb 2022 15:09:48 +0000

Can you make the dough ahead of time and bake later? If so how should they be stored until ready to bake. Thanks!

By: Christina Gibson

Christina Gibson — Sat, 07 Aug 2021 00:57:26 +0000

Just made these for the second time. Just came out of the oven and they look fantastic. This is one of those recipes that I will never forget and has been added to my permanent recipe file. I also made this batch gluten free with some flour I order from the midwest. My adult daughter loves these with lemon curd, strawberries and whipped cream. This time I will add a little drizzle of chocolate sauce. Thanks so much.

By: Laura

Laura — Wed, 28 Jul 2021 18:07:47 +0000

I like the form you explain the recipes are so delicious, and also the ingredients are so easy to find, most of the time when I look recipes on Internet they don´t explain step to step or they don’t show the complete ingredients, but you show the photo so we can get more the information and understnad the things you say.I like all you recipe because their healthy instead of the normal recipe that is unhealthy.
Also I like the variety of recipes you put sweet and salty foods.

By: Aku

Aku — Wed, 23 Jun 2021 00:13:23 +0000

Hi! This looks delicious and I can’t wait to make them for our housewarming party. I just had a few questions. Can I substitute butter for coconut oil and if so, how much butter. Also can i substitute oat milk for the almond milk, if so what amount? Can i make the dough ahead and freeze for another day?