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Archive for the ‘Biscuit’ Category

Happy Independence Day to my people. I’m spending my long weekend on the beaches of our nation’s first state.

This holiday has never been a particularly joyful experience for me. How could I be so blatantly unpatriotic, you ask? Well, you see, I am very sensitive to loud noises. In fact, my idea of torture goes something like this: I am confined to a room full of balloons. A clown walks in. He proceeds to slowly pop each balloon in my face, one by one.

So every Fourth of July, until the age of 10..ish, my normal family would sit on a lawn somewhere watching the fireworks, and I would sit alone in the car with the windows rolled up and multiple sets of ear plugs crammed into my ears.

Nevertheless, in celebration of the day of loud noises, I decided to bake the most generic but timeless of American desserts: the strawberry shortcake.

I used Bisquick Heart Smart to create the shortcake, with a touch of butter and sugar.

I added light cream cheese to the cool whip to create a more substantial filling (the extent of my beach creativity).

Bisquick shortcake (from Simply Recipes):

2 1/2 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar

Heat oven to 350°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 12-14 minutes or until golden brown.

Makes 6 biscuits.

Strawberries and whipped cream cheese filling:

3 baskets of fresh strawberries
1/4 cup sugar or Splenda
1 1/2 cup cool whip
3/4 cup light cream cheese
1 tsp vanilla

Method

Remove stems from strawberries and slice into slices. Put into a large bowl. Add 1/4 cup of sugar and mix into the strawberries. Set aside at room temperature. After the strawberries have been sitting for half an hour, mash them slightly.

Whip the cream cheese and cool whip, adding a drop or two of vanilla and a teaspoon of sugar. Set into fridge for an hour to settle slightly.

When ready to serve, slice biscuits in half (carefully, as they are very crumbly.) Ladle strawberries over the bottom half of the biscuit. Add a dolop of whipped cream on top of the strawberries. Place the other half of the biscuit on top. Serve with ice cream if desired.

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