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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 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.

Nutritional Information

No Nutritional Information Available


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