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Tomato Shortcakes Recipe
|Buttermilk baking mix||2 1⁄3 Cup (37.33 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Condensed cheddar soup||11 Ounce|
|Condensed cheddar cheese soup||11 Ounce|
|Milk||1⁄3 Cup (5.33 tbs)|
|Soft butter||1 Tablespoon|
|Tomatoes||3 Medium, sliced|
Calories 380 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 8.3 g41.3%
Trans Fat 1.8 g
Cholesterol 29.3 mg
Sodium 969.6 mg40.4%
Total Carbohydrates 38 g12.5%
Dietary Fiber 2.2 g8.9%
Sugars 5 g
Protein 8 g16.6%
Vitamin A 22.4% Vitamin C 13.2%
Calcium 12.8% Iron 11.5%
*Based on a 2000 Calorie diet
Mix baking mix, 3 tablespoons butter and 1/2 cup milk with fork until a soft dough forms.
Knead 8 to 10 times on lightly floured cloth-covered board.
Roll dough 1/2 inch thick.
Cut with floured 3 inch cutter.
Bake on ungreased baking sheet about 10 minutes.
Fry bacon until crisp; remove and drain.
Heat soup and Ms cup milk over low heat, stirring frequently.
Split warm shortcakes crosswise; spread with butter.
Place tomato slices between layers and on top of each shortcake.
Spoon hot cheese sauce onto shortcakes; garnish with bacon.