Try this Coconut Biscuit Shortcakes recipe, or contribute your own.
Suggest a better descriptionHeat 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. Recipe by: Bisquick Posted to MC-Recipe Digest V1 #658 by L979@aol.com on Jul 6, 1997
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 161 | ||
Calories from Fat: 29 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10.7mg | 3 % | |
Sodium 6.1mg | 0 % | |
Potassium 184mg | 5 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 31.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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