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How To Make Strawberry Shortcake (Recipe w/ Biscuits)\r
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Biscuits are one of the most versatile treats out there—there are endless ways to prepare them, which makes them great for any time of day! Family chef, baker and author, Cricket Azima for the Betty Crocker kitchens is here to inspire the way you cook with both savory and sweet biscuit recipes. \r
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Cheese-Garlic Biscuits Recipe\r
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2 cups Original Bisquick® mix\r
2/3 cup milk\r
½ cup shredded Cheddar cheese (2 ounces)\r
2 tablespoons butter or margarine\r
1/8 teaspoon garlic powder\r
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1. Heat oven to 450ºF.\r
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2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.\r
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3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.\r
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Makes 9 biscuits\r
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Classic Strawberry Shortcake Recipe\r
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1 quart (4 cups) strawberries, sliced\r
¼ cup sugar\r
2 1/3 cups Original Bisquick® mix\r
½ cup milk\r
3 tablespoons sugar\r
3 tablespoons butter or margarine, melted\r
½ cup whipping cream\r
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1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.\r
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2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.\r
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3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.\r
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4. Split warm shortcakes; fill and top with strawberries and whipped cream.\r
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Makes 6 servings