| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All newly t, Dessert | 6 | Servings | |
INGREDIENTS
| 2 1/3 | c | Bisquick® baking mix |
| 3 | tb | Sugar |
| 3 | tb | Margarine or butter, melted |
| 1/2 | ts | Ground cinnamon |
| 3/4 | c | Flaked coconut, lightly toasted |
| 1/2 | c | Milk |
| 1 | tb | Sugar |
| 1 | qt | Fresh berries |
| 3/4 | c | Whipping cream |
| 2 | tb | Granulated or powdered sugar |
INSTRUCTIONS
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 1/2 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@aol.com on Jul 6, 1997
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