Directions:

1. Preheat the oven to 425°F.
2. In a cup, sprinkle the gelatin over the water and let stand for 5 minutes to soften, then microwave on high power until hot and the gelatin has dissolved, 20 to 30 seconds. In a food processor, combine the sour cream, cottage cheese and brown sugar and process until smooth. With the machine running, pour in the gelatin mixture through the feed tube, then transfer to a small mixing bowl. Cover and refrigerate.
3. In a large mixing bowl, combine the gluten flour, bread flour, soy powder, 2 tablespoons of the sugar, the baking powder, baking soda and salt. Using a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse crumbs. Pour in the buttermilk and lightly stir with a fork until a rough dough forms.
4. On a well-floured surface, with floured hands, very lightly knead the dough once or twice. Pat the dough into an 8-inch disk. With a thin, sharp knife, cut the disk into 8 wedges and transfer the wedges to an ungreased cookie sheet, placing them about 1 inch apart. Sprinkle with the remaining 1 tablespoon sugar.
5. Bake the shortcakes for 12 to 15 minutes, until light golden brown. Let cool slightly on the cookie sheet on a rack.
6. To serve, split each shortcake with a knife and place the bottoms on 8 plates. Spoon the berries over and top each with a dollop of the sour-cream mixture. Replace the tops of the shortcakes and serve.

Information per serving:
K-Count: 3
Calories: 271
Protein: 23.9g
Carbs: 28.2g
Fat: 7.2g

Recipe courtesy of Kinetix

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