member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Beth Hayes      

Recipe Categories:

    BISQUICK SHORTCAKES


    Source of Recipe


    Source: The Bisquick Cookbook - 1964

    List of Ingredients




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

    Recipe



    Heat oven to 450 degrees F.
    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 floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes.
    Makes 6 shortcakes
    To serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit between layers and over top. Serve with cream, sweetened whipped cream or commercial sour cream.
    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
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |