my mother has made bisquick strawberry shortcake for years (my favorite!). my husband and i own tried to make it 4 or 5 times this previous year. The first time it was FAR too runny (like pancake batter!) I kept upping the amount of bisquick and it have finally gotten a good consistancy but it still doesn't taster the same (and usually burns on the bottom too). My mother have recently have problems getting good results from it too. Has anyone else have this problem? Does anyone know if they changed the recipe on the back of the box?
Answers:
Don't use the recipe on the box.
Here:
Add a third cup of sugar, two tablespoons of lemon liquid, two tablespoons of melted crisco, and a partially teaspoon of baking powder to the regular biscuit recipe. You'll need to incorporate about a third to partly cup of bisquick to the recipe to get the right consistency, it shouldn't be runny at adjectives. Stiff, with peak, a fork will stand up in it.
If you want drop biscuits, walk off it there, spoon onto a baking sheet, and be in motion from there. If you want regular shortcake, make the addition of enough bisquick so you can roll out the dough, and use a biscuit cutter on it. (I do it this road.) When the biscuits are formed, brush the tops lightly beside eggwhite or milk and sprinkle with sugar crystals.
Voila! Bisquick shortcake.
Actually, I "discovered" a pillsbury shortcake shortcut that I close to even better this summer. Buy the "Flaky Layers Grands, buttermilk recipe" Only the pillsbury tastes right. Bake according to directions, split within two and top with layer of whipped cream and strawberries.
The foolproof combination of buttery and sweet. So light, they're incredible, and there's no prep time involved. My friends RAVED something like this desert.
Bisquick biscuits:
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable source, the company has started to print the recipe on the inside of the box. Talk roughly not understanding your customers! If you can't find the recipe, here it is:
Heat oven to 425°F. Stir baking mix, melt butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits.
More Questions & Answers...
Answers:
Don't use the recipe on the box.
Here:
Add a third cup of sugar, two tablespoons of lemon liquid, two tablespoons of melted crisco, and a partially teaspoon of baking powder to the regular biscuit recipe. You'll need to incorporate about a third to partly cup of bisquick to the recipe to get the right consistency, it shouldn't be runny at adjectives. Stiff, with peak, a fork will stand up in it.
If you want drop biscuits, walk off it there, spoon onto a baking sheet, and be in motion from there. If you want regular shortcake, make the addition of enough bisquick so you can roll out the dough, and use a biscuit cutter on it. (I do it this road.) When the biscuits are formed, brush the tops lightly beside eggwhite or milk and sprinkle with sugar crystals.
Voila! Bisquick shortcake.
Actually, I "discovered" a pillsbury shortcake shortcut that I close to even better this summer. Buy the "Flaky Layers Grands, buttermilk recipe" Only the pillsbury tastes right. Bake according to directions, split within two and top with layer of whipped cream and strawberries.
The foolproof combination of buttery and sweet. So light, they're incredible, and there's no prep time involved. My friends RAVED something like this desert.
Bisquick biscuits:
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable source, the company has started to print the recipe on the inside of the box. Talk roughly not understanding your customers! If you can't find the recipe, here it is:
Heat oven to 425°F. Stir baking mix, melt butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits.
More Questions & Answers...