Coconut Biscuit Shortcakes

* Exported from MasterCook *

Coconut Biscuit Shortcakes

Recipe By : Bisquick
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups Bisquick® baking mix
3 Tablespoons sugar
3 Tablespoons margarine or butter -- melted
1/2 teaspoon ground cinnamon
3/4 cup flaked coconut -- lightly toasted
1/2 cup milk
1 Tablespoon sugar
1 quart fresh berries
3/4 cup whipping cream
2 Tablespoons 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.

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