Bisquick Blueberry Shortcake Lighter Food

BISCUIT BLUEBERRY CAKE (WITH BISQUICK)

Steps:

• Preheat oven to 350F degrees.
• Spray 9 x13 baking dish with nonstick cooking spray (I like the kind that has flour in it)
• In a medium bowl combine biscuit mix and sugar.
• Add sour cream, eggs, milk and vanilla extract.
• Mix until combined. Batter will be very thick.
• Gently stir in blueberries by hand. This will take a few minutes because batter is thick.
• Scoop batter into prepared baking dish and make sure it is evenly spread.
• In a bowl, combine sugar, flour and butter.
• Using your fingers or a pastry cutter, start combining mixture until it looks coarse and crumbly.
• Sprinkle mixture over dough.
• Bake about 30-35 minutes until a toothpick inserted comes out clean.

BLUEBERRY-STRAWBERRY SHORTCAKE

Steps:

• 1. Mix strawberries, blueberries and 1/2 cup sugar in a medium bowl; set aside.
• 2. In a large bowl, stir Bisquick mix, milk, 3 Tbsp. sugar and the melted butter until soft dough forms. Drop by 6 spoonfuls onto an ungreased cookie sheet.
• 3. Bake in a preheated 425º oven for 10-12 minutes or until golden brown. Split warm shortcakes horizontally; fill and top with berries and whipped topping.

BISQUICK BLUEBERRY SHORTCAKE (LIGHTER)

Steps:

• Preheat oven to 350.
• Combine blueberries and yogurt. Add some splenda if it's not sweet enough for you. Set the bowl near the oven so that the mix can warm a tad.
• Put bisquick and sugar in a mixing bowl. Add skim milk and cinnamon, if using. (I haven't tried any extracts, but I'm curious as to how it would work out.).
• Drop by spoonful into 4 equal portions onto foil covered cookie sheet. Set in oven.
• Pour a cup of coffee and cook shortcakes for 12 minutes.
• Remove from oven, put on plates and top with blueberry yogurt mixture. Serve and enjoy!

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES

Steps:

• In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
• Heat oven to 425°F
• In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
• Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
• Serve one of two ways:.
• 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
• 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
• COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

BISQUICK SHORTCAKE

Steps:

• 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).

BLUEBERRY COBBLER

Steps:

• Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
• Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

BISQUICK SHORTCAKES

Steps:

• Heat oven to 425.
• Grease cookie sheet or 8" pan.
• Mix ingredients until soft dough forms.
• Drop by spoonfuls to form 6 biscuits or put into 8" pan.
• Bake at 425 for 10 - 12 minutes.
• Cool slightly, split biscuits and fill with sweetened fruit and top with real whipped cream.