Ingredients
Bisquick Shortcakes
- 2 ⅓ cups Bisquick
- ⅔ cup milk
- 3 tablespoons sugar
- 3 tablespoons butter, melted
Strawberries
- 1 lb strawberries, stems removed and sliced
- ¼ cup sugar
Topping
- Whipped topping
Instructions
- Prepare Strawberries: Preheat your oven to 425°F (220°C). In a bowl, combine the sliced strawberries with ¼ cup of sugar, stir to mix, and then place the bowl in the refrigerator to chill and macerate while you prepare the shortcakes.
- Mix Biscuit Dough: In a large mixing bowl, add 2 ⅓ cups Bisquick, ⅔ cup milk, 3 tablespoons sugar, and 3 tablespoons melted butter. Stir the ingredients together just until combined, avoiding overmixing to keep the biscuits tender.
- Form Biscuits: Drop the biscuit batter by spoonfuls onto a baking sheet, forming 6 drop biscuits spaced evenly apart.
- Bake Biscuits: Place the baking sheet in the preheated oven and bake for 14 to 16 minutes or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Assemble: Remove the biscuits from the oven and allow them to cool slightly. To serve, split each biscuit in half horizontally. Spoon a generous amount of chilled strawberries, including the juice, over the bottom half, then add a dollop of whipped topping. Place the biscuit top half over and finish with additional whipped topping and strawberries on top. Serve immediately and enjoy!
Notes
- For extra flavor, you can add a splash of vanilla extract or a pinch of cinnamon to the biscuit dough.
- Use fresh whipped cream or your favorite store-bought whipped topping for best results.
- Ensure the biscuits are not overmixed to maintain a light, fluffy texture.
- These shortcakes are best served the same day for optimal freshness.
- You can substitute milk with buttermilk for a tangier biscuit flavor.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
