COCONUT BISCUITS SHORTCAKES
2 1/2 c Bisquick baking mix
3/4 c Coconut; flaked, lightly Toasted
3 tb Sugar
1/2 ts Cinnamon; ground
1/2 c Milk
3 tb Butter; melted
1 tb Sugar
4 c Strawberries
Heat oven to 425-degrees. Combine first 4 ingredients in a medium bowl. Add milk and butter, stirring until
soft dough forms. Turn dough onto surface dusted with baking mix. Shape into ball; knead 8 to 10 times.
Roll dough 1/2 inch thick. Sprinkle dough with 1 T sugar. Cut with 3 biscuit cutter dipped in baking mix. Place 2 inches apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Split shortcakes while warm; fill with sweetened strawberries and top
with whip cream.
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