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Red White & Blue Biscuit Shortcakes
Prep Time:
15 minutes
Cook Time:
8 minutes
8 servings

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
et aside.
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.

Nutritional Information

No Nutritional Information Available


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