I made strawberry shortcakes for the first times this week. My first batch started cooking a bit too fast and started getting really dark in spots so I dropped the temperature. They turned out pretty good but were a bit doughy. Then I made a double batch last night. They really seemed to turn out nice, but since I haven't ever made them before and none of my guests had had them before, I wasn't sure if they came out right. I had to drop the temp from 425 to about 400 to keep the edges from browning right away. I followed the Betty Crocker Bisquick recipe, but added a 1/4c sugar instead of 3 T sugar and added 1 tsp vanilla and a touch more milk. What "should" the consistency be like before I bake? Mine was very sticky! Perhaps I should refrigerate for a few minutes before dividing and baking?

I think I am going to try and make them from scratch the next time and maybe try a fruit other than strawberry. I thought peaches and raspberries might be nice. Any other fruit combos you think might be good? 

Since sugar caramalizes quickly, maybe the added sugar caused the shortcakes to brown a bit more.  There is also sugar in the milk and milk is one of the things bakers brush the tops of pastry with to brown up the pastry. When I have made the shortcakes from bisquick I seem to remember they are a little sticky.  I stir just enough to incorperate everything so they do look a little messy.
For some ideas:  Blueberry shortcakes, Strawberry/rhubarb shortcake, Peach(yum-yum),  You could make any filling you would use in a pie and pour it over a shortcake and I think you have yourself a winner.

 Thanks Mittens!

You are right about the sugar, so that could explain the browning. Also, I have a new oven, so maybe it's running hot!

 Strawberry/rhubarb sounds awesome!
 

Check these out...perfect for the 4th of July!! Berry Shortcake Stars on the BC recipe search...

 http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35500&WidgetTracking=RecentlyViewed