Recipe - Coconut Biscuit Shortcakes

2 1/3 cup Bisquick® baking mix
3 tablespoon Sugar
3 tablespoon Margarine or butter, melted
One half teaspoon Ground cinnamon
Three fourths cup Flaked coconut, lightly
toasted
One half cup Milk
1 tablespoon Sugar
1 qt Fresh berries
Three fourths cup Whipping cream
2 tablespoon 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
One half inch thick. Sprinkle with 1 tablespoon sugar. Cut with 3 inch cutter
dipped in baking mix. Place on ungreased cookie sheet.

Bake 1012 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.

Recipe by: Bisquick Posted to MCRecipe Digest V1 #658 by L979@aol.com on
Jul 6, 1997