Red White & Blue Biscuit Shortcakes
2 cups Clabber Girl Baking Mix
2 tbsp. sugar or sugar replacement
1/4 cup Hill Country Fare Vegetable Shortening
1 egg or 1/4 cup Hill Country Fare Real Egg
1/2 cup H-E-B Mootopia™ 2% or Skim Milk
1 bag (16 oz.) H-E-B Frozen Whole Strawberries, thawed
1 bag (16 oz.) H-E-B Frozen Blueberries, thawed
1 aerosol can Hill Country Fare Real Dairy Whip
Heat oven to 400°F. Line a baking sheet with parchment paper and s
Combine the Clabber Girl Baking Mix and sugar or replacement sugar in
a large mixing bowl. Using a pastry cutter, a food processor or an ele
ctric mixer on low speed, add the shortening and blend until the flour
mixture forms pea size lumps.
Combine the egg and milk in a small bowl and stir with a fork until bl
ended. Add the egg mixture to the flour mixture and stir just enough t
o blend ingredients.
Gently knead the biscuit mixture (flatten out and fold over) on a flou
red surface 10 times. On a floured surface, roll the dough 3/4 inches
thick and cut into 8 biscuits with a 2 1/2 to 3 inch biscuit cutter. P
lace the biscuits on the prepared baking sheeet and bake on the center
oven rack for 8 minutes.
Cool biscuits and slice open. Place bottom half of biscuit on a desser
t plate and fill with 2 tablespoons each of thawed strawberries and bl
ueberries. Apply a squirt of whipped cream and top with the remaining
biscuit half. Top the biscuit with another squirt of whipped cream and
remaining strawberries and blueberries.
No Nutritional Information Available