133 Quicker Ways to Homemade, with Bisquick

by Betty Crocker

Shortcake

Heat oven to 450° (hot). Add ¾ cup cream (or ½ cup milk plus ¼ cup butter, melted) to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Mix thoroughly with fork. Keep dough soft; if too sticky, add Bisquick. Knead 10 times on floured surface. Pat or roll dough to half the thickness desired in baked shortcakes. Shortcakes double in volume during baking. Cut into individual shortcakes with floured cutter. Bake about 10 min. Split. Butter, if desired. Place fruit between layers and over top. Makes six 3″ shortcakes. For 1 large shortcake, pat out ½ dough in round layer pan, 8×1½″, dot with butter. Pat out rest of dough, and place over top. Bake 15 to 20 min.