Preheat oven to 425 degrees F.
Combine all ingredients with melted butter.
Bake 10-12 minutes.
Serve. (To make it a strawberry shortcake, serve with whipped cream and fresh strawberries).
Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
FOR SAUCE: Remove stems and any blemishes from strawberries.
Wash& mash strawberries with a potato masher.
Add evaporated milk and mash again to mix.
Add sugar to taste.
Refrigerate.
FOR SHORTCAKE: Combine Bisquick,sugar,melted butter or margarine& milk.
Put batter into an 8x8 ungreased glass baking dish and bake at 425 degrees for 18 minutes or until golden brown.
Ladle cooled sauce over a piece of warm shortcake and enjoy!
br>Biscuits
Combine the bisquick and sugar then add the
p to the brim. Original recipes says to crimp the edges
Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
Serve hot or cold.
Slice strawberries and mix with 1/4 cup sugar. Set aside.
Mix the Bisquick, 2 tablespoons sugar, and milk.
Drop onto a cookies sheet in four equal-sized cakes.
Bake at 425\u00b0F for 10-12 minutes, until lightly brown.
Split each cake in half, and spoon strawberry slices into the middle. Top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.
arm a tad.
Put bisquick and sugar in a mixing
nd juice over the cooled shortcake, saving a few pretty berries
Mix Bisquick, butter and milk.
Spread in an 8 x 8 x 2-inch square cake pan (ungreased).
Spoon cherry pie filling over top of Bisquick mixture.
Bake at 425\u00b0 for 15 to 20 minutes.
Serve with whipped cream or with ice cream on top.
Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 400\u00b0.
Mix baking mix, 3 tablespoons sugar, margarine and milk until soft dough forms.
Drop dough in 6 mounds onto ungreased cookie sheet.
Bake 11 or 12 minutes or until golden brown.
Beat whipping cream in chilled bowl until stiff.
Split shortcake; fill and top with strawberries.
Top with whipped cream.
Mix Bisquick and sugar, then add milk and eggs on medium speed until thoroughly blended.
Bake at 400\u00b0 for approximately 13 to 15 minutes.
Cool and then slice into 2-inch squares.
Top with peaches and Cool Whip and serve.
Heat oven to 425\u00b0F.
Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).
Heat oven to 425\u00b0.
Mix strawberries and sugar; set aside. Mix Bisquick baking mix, milk, sugar and melted butter.
Spread in an ungreased 8 x 8 x 2-inch pan.
Bake 15 to 20 minutes.
Remove from pan; cool.
Cut in pieces.
Split each piece.
Spoon strawberries on bottom layer.
Put top on and add remaining strawberries and whipped cream over top of each piece.
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
or the dough.
Mix bisquick, milk, 3TBSP butter, and 1
o make shortcakes, mix together bisquick, sugar, milk, butter and almond
hill 2 hours.
Combine Bisquick mix, sugar, cinnamon and milk
First, wash your hands! Then, unwrap the shortcake cups and finely slice the strawberries. Line each cup with 3 slices, they may overlap. Slice two three cm thick slices of ice cream, and then slice those in half lengthwise. Lay one of these halves on top of each cup and gently apply pressure. Run a spoon around the cups to cut off any excess ice cream. Arrange remaining strawberry slices on top. Chill in refridgerator for 1 hour. Bon Appetite!!
our preferably).
Prepare the shortcake.
Set oven to 375