Bisquick Shortcakes recipe

Source: The Bisquick Cookbook - 1964

2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus
    1/4 cup melted butter or margarine
2 tablespoons granulated sugar, if desired

Heat oven to 450 degrees F.

Mix ingredients with fork. Beat vigorously 20 strokes. 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.

Makes 6 shortcakes

To serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit between layers and over top. Serve with cream, sweetened whipped cream or commercial sour cream.

For a large shortcake, spread the dough in an ungreased 8 x 1 1/2-inch round layer pan. Bake 15 to 20 minutes or until nicely browned. Serve as above.