The best delicious Coconut Biscuit Shortcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Biscuit Shortcakes recipe today!
Hello my friends, this Coconut Biscuit Shortcakes recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Biscuit Shortcakes is amazingly delicious, and addictive, everyone will be asking for more Coconut Biscuit Shortcakes.
What Makes This Coconut Biscuit Shortcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Biscuit Shortcakes.
Ready to make this Coconut Biscuit Shortcakes Recipe? Let’s do it!
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2 1/3 c Bisquick? baking mix
3 tb Sugar
3 tb Margarine or butter, melted
1/2 ts Ground cinnamon
3/4 c Flaked coconut, lightly
-toasted
1/2 c Milk
1 tb Sugar
1 qt Fresh berries
3/4 c Whipping cream
2 tb Granulated or powdered sugar
Heat oven to 425. Mix baking mix, 3 Tablespoons sugar, the margarine,
cinnamon, coconut and milk until soft dough forms.
Turn out onto surface lightly dusted with baking mix; gently roll in baking
mix to coat. Shape dough into ball; knead 8 to 10 times. Pat or roll dough
1/2 inch thick. Sprinkle with 1 tablespoon sugar. Cut with 3 inch cutter
dipped in baking mix. Place on ungreased cookie sheet.
Bake 10-12 minutes or until golden brown. Beat whipping cream and 2
tablespoons sugar in chilled medium bowl on high speed until stiff. Split
warm shortcakes; fill and top with berries. Top with whipped cream.
Makes 6 shortcakes.
*To toast coconut, heat oven to 350. Bake in ungreased pan 5 to 7 minutes,
stirring occasionally, until light golden brown.
Yields
6 Servings
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