|Milk||2⁄3 Cup (10.67 tbs)|
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipped cream||1 Cup (16 tbs)|
Combine egg and milk. Add biscuit mix, sugar, and butter, and stir to blend well. Should be a soft, sticky dough. Add a little more milk, if needed. Pour into a well-greased fluted Mary Ann or flan pan, or into a 9-inch cake pan, and bake about 25 minutes or until lightly browned. Slice the 9-inch layer horizontally. Fill with fresh fruit, strawberries, raspberries, or sliced peaches, or use 1 can of pie filling. Top with whipped cream. Shortcake is always best when baked at the last minute, then filled and served while it is still warm. Individual Shortcakes: Reduce milk slightly so that you can knead the dough lightly on a floured board. Roll or pat to about 1/2 inch thickness and cut with a 2-inch cookie cutter. Bake 10 to 15 minutes, or until lightly browned. Slice horizontally, adding crushed fruit and whipped cream between and on top.