| 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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