Coconut biscuit shortcakes

Yield: 6 Servings

Measure Ingredient
2⅓ cup Bisquick® baking mix
3 tablespoons Sugar
3 tablespoons Margarine or butter, melted
½ teaspoon Ground cinnamon
¾ cup Flaked coconut, lightly toasted
½ cup Milk
1 tablespoon Sugar
1 quart Fresh berries
¾ cup Whipping cream
2 tablespoons Granulated or powdered sugar

Heat oven to 425. Mix baking mix, 3 Tablespoons sugar, the margarine, cinnamon, coconut and milk until soft dough forms.

Turn out onto surface lightly dusted with baking mix; gently roll in baking mix to coat. Shape dough into ball; knead 8 to 10 times. Pat or roll dough ½ inch thick. Sprinkle with 1 tablespoon sugar. Cut with 3 inch cutter dipped in baking mix. Place on ungreased cookie sheet.

Bake 10-12 minutes or until golden brown. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl on high speed until stiff. Split warm shortcakes; fill and top with berries. Top with whipped cream.

Makes 6 shortcakes.

*To toast coconut, heat oven to 350. Bake in ungreased pan 5 to 7 minutes, stirring occasionally, until light golden brown.

Recipe by: Bisquick Posted to MC-Recipe Digest V1 #658 by L979@... on Jul 6, 1997

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