Sometimes I love to make things from scratch and sometimes I like taking shortcuts.
This is where Food Club All-Purpose Baking Mix comes in handy.
On school mornings, or any morning, really, it’s so much easier to open a box of baking mix and add milk or eggs for pancakes or waffles than it is to measure out ingredients when I’m bleary-eyed and haven’t had my coffee yet. Come to think of it, that could be downright disastrous.
Baking mix is so versatile it can be used for waffles, pancakes, biscuits, chicken and dumplings, shortcakes and much more.
I’m going to use it tonight for strawberry shortcake.
2 1/3 cups Food Club All-Purpose Baking mix
3 Tbsp sugar
½ cup milk
3 Tbsp butter, melted
2 cups whipped topping
3 cups strawberries, sliced
Preheat oven to 450° F. Combine baking mix and sugar; add milk and butter. Stir with a fork to make a soft dough. Turn out onto a lightly floured surface; knead 20 strokes. Pat dough into ½-inch thick circle. Cut out six 3×3 inch biscuits. Place on lightly greased baking sheet. Bake 15 to 20 minutes or until light golden brown. Cool to room temperature. To serve, split each biscuit, top with 1/3 cup whipped topping and strawberries.
Nutritional Information: Calories 348, Calories from Fat 159, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 33 mg, Sodium 643 mg, Potassium 225 mg, Total Carbohydrates 43 g, Dietary Fiber 2 g, Sugars 17 g, Protein 5 g
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