Hi LKeeton,
Here's the recipe. I am giving you two -one is the original one where you just drop the dough on the cookie sheet and bake them. The other one cuts the shortcakes/biscuits with a cookie cutter. I make both. If I am not in a hurry, I knead and cut them out. Enjoy! AtlantaPat.
Classic Strawberry Shortcakes (Drop biscuit/shortcake
2 1/3 cups Original Bisquick mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Sliced, sweetened strawberries (Use 1/2 cup sugar for 1 qt. strawberries)
Whipped cream or Cool Whip for topping
Heat over to 425 degrees. Stir Bisquick, milk, sugar and butter until soft dough forms. Drop by spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes, or until golden brown. Split shortcakes while warm. Fill and top with strawberries and whipped topping. Makes 6 servings.
Strawberry Shortcakes (Rolled and cut type)
2 1/3 cups Original Bisquick mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Sliced, sweetened strawberries (Use 1/2 cup sugar for 1 qt. strawberries)
Whipped cream or Cool Whip for topping
Heat oven to 425 degrees. Mix first 4 ingredients until dough forms. Knead 8-10 times on surface, dusted with Bisquick. Roll 1/2 inch thick. Cut with a 3 inch cookie cutter dipped in Bisquick. Bake on cookie sheet until golden brown, 10-12 minutes. Split shortcakes while warm. Fill and top with strawberries and whipped cream or Cool Whip for topping. Serves 6.