Shortcake Biscuits with Bisquick®

These shortcake biscuits made with Bisquick® are great with strawberries and whipped cream.



Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step: 2

Mix baking mix, milk, eggs, sugar, and butter together in a bowl. Drop into 6 mounds on the prepared baking sheet.

Step: 3

Bake in the preheated oven until golden, about 10 minutes. Let cool before splitting and filling.


Per Serving: 303 calories; protein 6.4g; carbohydrates 36.4g; fat 15g; cholesterol 79.4mg; sodium 623mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.

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