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.
(Pre-Topping!)

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.