|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|
Heat oven to 400Â°.
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.