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 set 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 electric mixer on low speed, add the shorte
ning 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 blended. Add the egg m
ixture to the flour mixture and stir just enough to blend ingredients.
Gently knead the biscuit mixture (flatten out and fold over) on a floured 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. Place 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 dessert plate and fill wit
h 2 tablespoons each of thawed strawberries and blueberries. Apply a squirt of whipped cre
am 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