The Original Bisquick® Strawberry Shortcakes

• BISQUITS
• 4 cups strawberries, stems removed and sliced
• 2/3 cup white sugar
• 2 1/3 cups original Bisquick baking mix
• 1/2 cup milk
• 3 tablespoons butter or 3 tablespoons margarine, melted
• WHIPPED TOPPING
• 1/2 cup whipping cream
• vanilla
• 1 teaspoon white sugar

1. In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
2. Heat oven to 425u0b0F
3. In another medium bowl, stir Bisquick(R) mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
4. Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
5. Bake 10 to 12 minutes or until golden brown.
6. Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
7. Serve one of two ways:.
8. 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
9. 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
10. COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

bisquits, strawberries, white sugar, baking mix, milk, butter, whipped topping, whipping cream, vanilla, white sugar

Taken from www.food.com/recipe/the-original-bisquick-strawberry-shortcakes-381418 (may not work)