Shortcake Season Approaching

[Dee]

1 cup brown rice flour
1 cup quinoa flakes (pulse in food processor into a flour)
1/4 cup white rice flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon brown sugar
1 tablespoon honey
1-1/2 tablespoons lemon juice
4 tablespoons coconut oil
3/4-1 cup warm water
Mix dry ingredients
Then add honey, lemon juice, coconut oil and start out with 3/4 cup water.
The dough should be sticky. If needed add the other 1/4 cup warm water.
Lay out 2 sheets of wax paper, dusted with rice flour.
Put the dough in the middle and dust the top of it with rice flour.
Lay a piece of siran on top of it and lightly roll it out to a 1/2 inch thickness.
Using a 3 inch biscuit cutter or the open end of a drinking glass cut out biscuits.
Lightly grease a 9x9 baking dish.
Place biscuits in baking dish and bake at 425 for 20 minutes.
After they are baked slice in half and fill with fresh strawberries, peaches that have been sliced and sprinkled with a little sugar.