Bisquick Blueberry Shortcake Lighter Recipes

BERRY SHORTCAKE MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each muffin cup; spray inside of paper cups with cooking spray.
• In large bowl, stir all ingredients except berries just until moistened. Fold in berries. Spoon batter evenly into muffin cups.
• Bake 15 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Just before serving, sprinkle muffins with powdered sugar. Serve warm.

BISQUICK SHORTCAKES

Steps:

• Heat oven to 425.
• Grease cookie sheet or 8" pan.
• Mix ingredients until soft dough forms.
• Drop by spoonfuls to form 6 biscuits or put into 8" pan.
• Bake at 425 for 10 - 12 minutes.
• Cool slightly, split biscuits and fill with sweetened fruit and top with real whipped cream.

THREE-BERRY SHORTCAKES

Steps:

• Sprinkle fruit with 1/3 cup granulated sugar; let stand 1 hour.
• Heat oven to 425°F.
• Stir Bisquick mix, milk, 3 tablespoons granulated sugar and the butter until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch cutter.
• Bake on ungreased cookie sheet 10 to 12 minutes or until golden brown.
• Mix sour cream and brown sugar. Split shortcakes; spoon fruit between halves and over tops. Top with sour cream mixture.