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Shortcake Biscuits Recipe
|Make ahead mix||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Butter/Margarine||2 Tablespoon, melted|
|Graham cracker crumbs/Cookie crumbs||1⁄4 Cup (4 tbs)|
|Fruit||1⁄4 Cup (4 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1906 Calories from Fat 456
% Daily Value*
Total Fat 51 g78.7%
Saturated Fat 31.1 g155.3%
Trans Fat 0 g
Cholesterol 363.3 mg
Sodium 903 mg37.6%
Total Carbohydrates 350 g116.6%
Dietary Fiber 15.7 g62.9%
Sugars 70.6 g
Protein 9 g17%
Vitamin A 22.8% Vitamin C 12.4%
Calcium 104% Iron 90.2%
*Based on a 2000 Calorie diet
Stir only until dry particles are moistened.
If sticky, add 1 or 2 tablespoons mix.
Knead on floured surface 10 times.
Roll out or pat to 1/2-in thickness (no thinner).
Cut into 2 1/4-in rounds with floured cutter.
Coat with butter, then crumbs.
Place close together around edge of 10-in pie plate or large microwave-proof plate. (If necessary, microwave half the biscuits at a time.)
Microwave 2 to 3 1/2 minutes, or until biscuit springs back when touched, and is no longer doughy on inside, rotating 1/2 turn after half the time.
Remove to paper towel or wire rack.
Split, fill and top with fruit and whipped cream.