My Favorite Holiday- 4th of July

Yep, you heard that right. Its not Christmas? Whaaaat??? I don’t consider myself overly patriotic necessarily but there is something that tugs at my heart, rooted in deep tradition that has always got me excited for the 4th. Its not one thing singularly but a culmination of the idea of freedom, paired with the waving of flags and celebrating the bounty of summer with friends and family that makes me love it so much. Plus, summer is my favorite season. I , think there is also something charming and “small town” about this holiday. Have you ever visited a small midwest town during the 4th? let me tell you, it will easily become your favorite holiday also. We visited Egg Harbor Wisconsin when Giulian was only a few months old and stumbled upon their annual 4th of July parade featuring little old red fire engines, gourmet hotdogs and the town heroes. Quintessential small town charm I tell you. I think I fell in love that particular day with the holiday. Our own little neighborhood in Chicago would go all out to celebrate- neighbors grilling on the front lawn and then the whole neighborhood treks to the park down. the street to our secret illegal firework show put on by the residents. The big firework shows have nothing on a neighborhood ones where a spectacular show of fireworks would be set off hours straight at every single baseball diamond in the park. I loved that we got to take part in that for the time we were there. Now, for the goods, scroll down for my lavender shortcake recipe!

Gluten Free Lavender Strawberry Shortcake

Makes 12

Ingredients for Biscuits

2 TBLS lavender sugar (see below)
2 TBLS of coconut sugar
2 cups of gluten free all purpose flour (I like cup for cup) *can sub regular flour for non- gluten free
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 TBLS of cold unsalted butter
1 cup cold buttermilk
Turbinado sugar for sprinkling

Lavender Sugar

2 TBLS of sugar
1 TBLS of culinary grade dried lavender

Pour both lavender and sugar in a food processor and process until consistency is a fine grain- set aside

To make the biscuits:

Preheat the oven to 450℉
add parchment to baking sheet and set aside
In a large bowl, combine the dry ingredients (flour, salt, baking powder, baking soda)
Add the 2 TBLS of lavender sugar and the 2 TBLS of extra sugar to the bowl and stir
Using your hands, a fork or pastry blender, cut the butter into the dry ingredients until it resembles a crumbly consistency like pea gravel
stir in buttermilk
On a lightly floured surface, press the dough out into a 1″ thickness and use a biscuit cutter to cut out a shape.
Place biscuits on baking sheet and set in freezer for 10-12 minutes before baking.
Once chilled, brush the tops of biscuits with milk then sprinkle with turbinado sugar
Bake the biscuits 12-15 minutes, or until golden.

Strawberries