6 servings
Individual Shortcakes
2 1/3 c Bisquick baking mix
3 tbs margarine or butter, melted
3 tbs sugar
1/2 c milk
Heat oven to 425°. Mix all ingredients until soft dough forms.
Gently smooth into ball on lightly floured cloth-covered board. Knead
8 to 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch
biscuit cutter. Place on ungreased cookie sheet. Bake until golden
brown, 10 to 12 minutes.
Drop Shortcakes: Do not knead dough. Drop by rounded tablespoonfuls
onto ungreased cookie sheet. Bake 10 to 12 minutes. 6 to 8 servings.
Pan Shortcake: Do not knead dough. Spread in ungreased round layer pan,
8 x 1 1/2 inches, or square pan, 8x8x2 inches. Bake 15 to 20 minutes.
6 to 8 servings.