Yield: 6 Servings
|2⅓ cup||Bisquick® baking mix|
|3 tablespoons||Margarine or butter, melted|
|½ teaspoon||Ground cinnamon|
|¾ cup||Flaked coconut, lightly toasted|
|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