- Rolling pin and board or canvas for rolling out the biscuit dough.
- Cookie cutter, or a glass for cutting out round biscuits.
- Pastry brush
- Cookie sheet or similar pan
Ingredients:
- 2 cups Bisquick, or similar biscuit mix
- 2 tablespoons sugar
- 3* tablespoons butter, melted
* Reserve 1 tablespoon melted butter to spread on the dough before baking - ½ cup milk, or equivalent of combined milk and egg
- Optional: 1 egg, part of which will be used as a glaze on the top
- Strawberries, fresh or frozen
- Whipped cream
Preheat oven to 425 degrees (F).
Bake about 10 minutes.
Procedure:
Grease a cookie sheet, or similar pan.
Mix the biscuit mix and the 2 tablespoons of sugar.
If using an egg, break the egg, beat it with a fork and take out half. Add milk to the remaining egg until you have about ½ cup of liquid.
Combine this liquid with the dry ingredients and add 2 tablespoons of the melted butter.
Mix with a fork until all ingredients are combined, then turn this dough out onto a floured board or canvas. Knead the dough with your hands 8-10 times, then roll it out to about ¼ inch thickness.
Divide the dough into two pieces that are as nearly as possible the same size and the same shape. Using the pastry brush, spread melted butter on one piece, then place the other piece on top of the buttered piece.
Now cut this two-layered dough into round biscuits and place them on the greased cookie sheet.
Now add the optional egg glaze. Brush each biscuit with the remaining egg, then sprinkle them lightly with sugar.
Bake at 425 degrees for 10 minutes, or until lightly browned.
To serve, separate each biscuit into a top and a bottom. Put strawberries and whipped cream on the bottom halves, put the top halves back and cover with more strawberries and whipped cream.
Happy cooking,
Ruth Ann