Red, White, and Yum.

Happy 4th of July! This morning we woke up and went on a bike ride. Afterwards, I was starving and thought I would make something special since it's a holiday.

Bisquick Strawberry Shortcake.

I know most people think of this as a dessert but today, I rationalized that this is most definitely a breakfast food. I mean it consists of biscuits, strawberries, and milk err...... vanilla ice cream and whip cream.

2 1/3 c. Bisquick baking mix
1/2 c. milk
3 tbsp. sugar
3 tbsp. butter
1qt. strawberries, sliced and sweetened
Whip Cream

Heat oven to 425 degrees.
Mix first 4 ingredients until dough forms.
Knead 8-10 times on surface dusted with Bisquick.

Roll 1/2 inch thick.
Cut with 3-inch cutter dipped in Bisquick.
Bake on cookie sheet until golden brown, 10-12 minutes.

Split shortcakes, fill and top with strawberries and whip cream.
Serve while the biscuits are still warm!

View from Top w/o Whip Cream:

With Whip Cream - YUM!

Next time I make this I will change a few things. I'll make my biscuits bigger and I won't cook them as long. They weren't dry by any means but if they were a little doughier (is that a word?!) that would have been good too. I ended up using 2 biscuits cut in half for each plate, next time I'll just make them twice as big.

I Love this recipe for 3 reasons 1) It is easy 2) It is delicious 3) I can use the leftover biscuits for another meal if I want to.

When cooking if I can make a recipe somewhat healthier I try to.... for this I used the Heart Healthy Bisquick, low fat whip cream, and low fat ice cream.


Sarah said...

Tag, you're it!!! Check out my blog for the details.

dahlias said...

Awwwww Stace your such a chef...
You have found a GREAT topic to blog on...and somewhere to show off your picture taking abilities!