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| The classic recipe with the Bisquick short-cut. | |||||
| Ingredients: | |||||
| 2 1/2 c. | Bisquick mix | ||||
| 1/2 c. | milk | ||||
| 1/4 c. | sugar | ||||
| 1/4 c. | butter, melted | ||||
| 1 pkg. | strawberries, sliced | ||||
| whipped cream | |||||
| Directions: | |||||
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Heat oven to 425°F.
Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.) |
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