The Crafteelaydee’s Shortcake Recipe (for berries)
Reworked from Original Bisquick recipe
This is my version of a recipe for traditional shortcake, not to be confused with mini sponge cakes; this is sweet biscuit-like dough.
- 2 ¾ cups Original Bisquick
- ¼ cup milk
- ¼ cup granulated sugar
- 3 tablespoons butter, melted
- 2 eggs
- 1 ½ tsp vanilla
- White sugar sprinkles (coarse sugar) for topping
In a medium bowl, hand mix eggs, milk, sugar, melted butter and vanilla, until just blended.
Add in the Bisquick in small amounts and continue to mix until just moistened.
Pour into ungreased 8 or 9 inch cake pan.
Sprinkle generously with the white coarse sugar.
Bake at 375 degrees for about 18 to 20 minutes.