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2 1/2 c Bisquick original baking mix
3 tb Sugar
2 tb Margarine or butter; melted
2 ts Poppy seed
1 ct (6-oz) Yoplait original
-orange yogurt (about 2/3
ORANGE FILLING
-cup)
1 Orange
1 cn (15-oz) Mandarin orange
-segments; drained and syrup
-reserved
1 tb Cornstarch
HEAT oven to 425 degrees. Prepare Orange Filling. Mix remaining
ingredients until soft dough forms.
TURN dough onto surface dusted with baking mix; gently roll in baking mix
to coat. Shape into ball; knead gently 8 to 10 times. Roll 1/2 inch thick.
Cut with 3-inch round cutter dipped in baking mix. Place on ungreased
cookie sheet.
BAKE 9 to 11 minutes or until golden brown. Split shortcakes horizontally.
Fill and top shortcakes with filling. Top with dollop of orange yogurt if
desired. 6 servings.
Orange filling: Grate 1-1/2 teaspoons peel from orange; reserve. Squeeze
juice from orange; add enough reserved mandarin orange syrup to equal 2/3
cup. Mix orange juice mixture, reserved orange peel and the cornstarch in
1-1/2 quart saucepan. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Stir in mandarin orange segments. Remove from
heat; cool.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
6 Servings
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