Guide To Make Bisquick Shortcake Recipe Simple

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For those evenings when dessert cravings hit, and you don’t have hours to spend in the kitchen, bisquick shortcake is your saving grace. These light, fluffy, and slightly sweet biscuits come together in a flash, making them the ideal base for a quick and delicious dessert.

This recipe takes you through everything you need to know about creating perfect bisquick shortcakes, from gathering the ingredients to whipping up the batter and assembling the final masterpiece.

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Ingredients:

1 ¾ cups all-purpose flour (plus extra for dusting)

  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup buttermilk

  • Directions:

    1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.

    2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. There should still be visible pea-sized butter chunks.

    3. Gradually add the buttermilk to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough biscuits.

    4. Turn the dough out onto a lightly floured surface and gently knead a few times until a shaggy dough forms. Pat the dough into a ¾-inch thick rectangle.

    5. Using a biscuit cutter or a knife, cut the dough into 2-inch rounds. Place the biscuits on the prepared baking sheet, leaving about 2 inches of space between each one.

    6. Bake the biscuits for 12-15 minutes, or until golden brown and risen.

    7. While the biscuits bake, prepare your favorite toppings! Sliced strawberries, whipped cream, and a drizzle of maple syrup is a classic combination.

    8. Once the biscuits are golden brown, remove them from the oven and let them cool slightly on the baking sheet for a few minutes.

    9. Assemble your shortcakes by splitting the warm biscuits in half and layering them with your chosen toppings. Enjoy immediately!

    Nutrition Facts (per serving, without toppings):

    Calories: 230

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 320mg
  • Carbohydrates: 32g
  • Sugar: 12g
  • Protein: 4g

  • Conclusion:

    Bisquick shortcakes are a delightful dessert that requires minimal effort and delivers maximum flavor. With readily available ingredients and a straightforward process, this recipe is perfect for beginner bakers and seasoned chefs alike. So next time you’re looking for a quick and satisfying treat, whip up a batch of these delicious shortcakes and enjoy!

    Frequently Asked Questions (FAQs):

    1. Can I use regular milk instead of buttermilk?

    While buttermilk adds a slight tang and richness to the biscuits, you can substitute it with regular milk in a pinch. Add 1 tablespoon of white vinegar or lemon juice to ¾ cup of milk and let it sit for 5 minutes before using. This will slightly curdle the milk, mimicking the consistency of buttermilk.

    2. What if I don’t have a biscuit cutter?

    Don’t worry! You can simply use a sharp knife or a drinking glass to cut the dough into even squares or circles.

    3. Can I add other ingredients to the dough?

    Absolutely! For a fun twist, you can add a teaspoon of vanilla extract, a handful of chocolate chips, or a sprinkle of cinnamon to the dry ingredients before mixing with the buttermilk.

    4. How can I store leftover shortcakes?

    Store leftover shortcakes in an airtight container at room temperature for up to 2 days. However, they are best enjoyed fresh.

    5. Can I freeze shortcake dough?

    Yes, you can freeze bisquick shortcake dough for up to 3 months. Simply form the dough into biscuits and place them on a baking sheet lined with parchment paper. Freeze for a few hours until solid, then transfer the frozen biscuits to a freezer-safe bag. When ready to bake, thaw the biscuits in the refrigerator overnight and bake according to the recipe instructions.