Cake Recipes

Bisquick Shortcakes

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Yield: 6 shortcakes

Ingredients

  • 2 cups Bisquick
  • 3/4 cup cream or 1/2 cup milk + 1/4 cup melted butter
  • 2 tablespoons granulated sugar, if desired

Instructions

  1. Heat oven to 450 degrees F.
  2. Mix ingredients with fork. Beat vigorously 20 strokes. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2 inch thick. Cut with a floured 3 inch cutter.
  3. Bake on ungreased baking sheet for about 10 minutes.
  4. To serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit between layers and over top.
  5. Serve with cream, sweetened whipped cream or commercial sour cream.

Notes

For a large shortcake, spread the dough in an ungreased 8 x 1 1/2-inch round layer pan. Bake 15 to 20 minutes or until nicely browned. Serve as above.

Attribution

The Bisquick Cookbook - 1964



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