Red, White and Blueberry Shortcakes |
| Name: |
Elizabeth Chapell |
| Base: |
Fort Carson |
| Recipe: |
1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits,
2 tablespoons margarine or butter, melted,
4 to 5 tablespoons sugar,
1 cup whipping cream,
2 tablespoons powdered sugar,
1/4 teaspoon vanilla,
1 pint (2 cups) strawberries, sliced,
1 pint (2 cups) blueberries ...
Directions :
1. Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and sides only of each biscuit in margarine, then in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool slightly.
2. In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
3. To serve, split biscuits; place on 8 dessert plates. Layer biscuit with strawberries, blueberries and whipped cream. Store fruit and whipped cream in refrigerator.
Servings : 8 servings
Prep Time : 40 Minutes
these are great... everyone will love....
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