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Bisquick Shortcakes

Source: The Bisquick Cookbook - 19642 cups Bisquick
3/4 cup cream or 1/2 cup milk plus
    1/4 cup melted butter or margarine
2 tablespoons granulated sugar, if desiredHeat oven to 450 degrees F.Mix ingredients with fork. Beat vigorously 20 strokes. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2-inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes.Makes 6 shortcakesTo serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit between layers and over top. Serve with cream, sweetened whipped cream or commercial sour cream.For a large shortcake, spread the dough in an ungreased 8 x 1 1/2-inch round layer pan. Bake 15 to 20 minutes or until nicely browned. Serve as above.


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