Coconut Biscuit Shortcakes Recipe
Servings: 6
Ingredients
- 2 1/3 c. Bisquick baking mix
- 3 Tbsp. Sugar
- 3 Tbsp. Margarine or possibly butter, melted
- 1/2 tsp Grnd cinnamon
- 3/4 c. Flaked coconut, lightly toasted
- 1/2 c. Lowfat milk
- 1 Tbsp. Sugar
- 1 quart Fresh berries
- 3/4 c. Whipping cream
- 2 Tbsp. Granulated or possibly powdered sugar
Directions
- Heat oven to 425. Mix baking mix, 3 Tbsp. sugar, the margarine, cinnamon, coconut and lowfat milk till soft dough forms.
- Turn out onto surface lightly dusted with baking mix; gently roll in baking mix to coat. Shape dough into ball; knead 8 to 10 times. Pat or possibly roll dough 1/2 inch thick. Sprinkle with 1 Tbsp. sugar. Cut with 3 inch cutter dipped in baking mix. Place on ungreased cookie sheet.
- Bake 10-12 min or possibly till golden. Beat whipping cream and 2 Tbsp. sugar in chilled medium bowl on high speed till stiff. Split hot shortcakes; fill and top with berries. Top with whipped cream.
- Makes 6 shortcakes.
- *To toast coconut, heat oven to 350. Bake in ungreased pan 5 to 7 min, stirring occasionally, till light golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 420 | |
| Calories from Fat 183 | 44% |
| Total Fat 20.85g | 26% |
| Saturated Fat 8.07g | 32% |
| Trans Fat 1.04g | |
| Cholesterol 23mg | 8% |
| Sodium 684mg | 28% |
| Potassium 289mg | 8% |
| Total Carbs 53.74g | 14% |
| Dietary Fiber 6.5g | 22% |
| Sugars 23.98g | 16% |
| Protein 6.24g | 10% |
