Fresh Blueberry Shortcake
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- 2 c
- fresh blueberries
- 2 c
- reduced fat baking mix
- 1 1/3 c
- low fat or skim milk
- top with whpped cream or vanilla ice cream
1Rinse Fresh Blueberries and drain thoroughly. Place in microwaveable dish, cover with paper towel, cook for 30 seconds at a time til berries are cooked and juicy.
2Mix baking mix and milk together to form dough. Drop by tablespoons onto sprayed (oil) cookie sheet 2" apart. Bake at 350 for 15 minutes.
3Split each drop biscuit in half and butter them, spoon blueberries into middle and top with other half of biscuit. Spoon more blueberries on top and top with vanilla ice cream or whipped cream.