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Shortcake Biscuits

Microwave.Lady's picture
  Make ahead mix 1 1⁄2 Cup (24 tbs)
  Sugar 2 Tablespoon
  Egg 1 , beaten
  Milk 3 Tablespoon
  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)

In mixing bowl, combine Make-ahead Mix, sugar, egg and milk.
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.
Serve warm.
Split, fill and top with fruit and whipped cream.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

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 mg121.1%

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

Shortcake Biscuits Recipe