Coconut biscuit shortcakes
6 Servings
Ingredients
| Quantity | 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 |
Directions
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