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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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VERY BERRY SHORTCAKES I obtained this recipe from an estate sale when I purchased the family collection from the Michel Estate in Terrell, Texas in 1996. Ingredients:
2 cups strawberries |
1 cup raspberries |
1 cup blueberries |
1/3 cup sugar |
2-1/3 cups baking mix |
1/2 cup milk |
3 tablespoon sugar |
3 tablespoon butter melted |
3/4 cup sour cream |
2 tablespoon brown sugar |
Directions:
1. Sprinkle fruit with 1/3 cup sugar and let stand 1 hour.
2. Preheat oven to 425.
3. Mix baking mix, milk, sugar and butter until soft dough forms.
4. Smooth dough into ball on cloth covered board lightly floured with baking mix.
5. Knead 10 times then roll dough 1/2 thick then cut with floured 3 inch cutter.
6. Bake on ungreased cookie sheet until golden brown.
7. Mix sour cream and brown sugar then split shortcakes and fill and top with fruit and sour cream.
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