Strawberry Tangerine Shortcake With Bisquick Biscuits – a delicious recipe with Bisquick Baking, Butter, Milk, Sugar, weight Strawberries, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425u00b0F. Stir baking mix, melted butter, milk and 2 tablespoons of sugar in a mixing bowl until a soft dough forms (reserve 1 tablespoon of sugar to sprinkle on top of biscuits before baking). Drop by 6 spoonfuls on to a greased cookie sheet. Sprinkle with sugar. Bake 10-12 minutes or until golden brown.
2
Place strawberries in a bowl and add sugar, juice and zest. Mix thoroughly. Set aside for 15 - 20 minutes so the berries can macerate (the sugar helps the berries release their juice). Toss in fresh tangerines segments.
3
Cut open each biscuits. On bottom portion, layer first strawberry tangerine mixture, then a dollop of whipped cream and then more strawberries. Top with second half of biscuit.
688
kcal
Calories
52
g
Fat
52
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: FOR THE BISCUITS:, 2-1/3 cups Bisquick Baking Mix, 3 Tablespoons Butter, Melted, 1/2 cups Milk, and more.
Yes, Strawberry Tangerine Shortcake With Bisquick Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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