Strawberry Shortcakes

Ingredients

• 1 package fast-rising yeast
• 2 tablespoons hot water (115°F / 45°C)
• 1 3/4 cups all-purpose flour
• 1/2 cup quick-cooking oats
• 1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or ¼ cup Equal® Spoonful™
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons cold margarine, cut into pieces
• 2/3 cup buttermilk
• 3 cups sliced strawberries
• 1 1/2 teaspoons Equal® for Recipes or 4 1/2 packets Equal® sweetener or 3 tablespoons Equal® Spoonful™
• Light whipped topping (optional)
• Mint Sprigs

Directions

1. Preheat oven to 400°F (205°C).
2. Mix yeast and hot water in small bowl; let stand 5 minutes.
3. Combine flour, oats, 1¾ teaspoons Equal® for Recipes, baking powder, baking soda, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
4. Stir buttermilk and yeast mixture into flour mixture, making a moderately stiff dough. Knead dough on lightly floured surface 3 to 4 times.
5. Let dough rise, covered, in warm place until almost doubled in size, 15 to 20 minutes.
6. Punch dough down. Roll dough on lightly floured surface to 1/2″ thickness; cut into hearts or other shapes with 3-inch cutter.
7. Bake on greased cookie sheet in oven for 20 minutes or until biscuits are browned.
8. Sprinkle strawberries with 1½ teaspoons Equal® for Recipes.
9. Split warm biscuits and place on plates. Spoon strawberries over. Garnish with dollops of whipped topping and mint sprigs.

Food Exchanges: 2 1/2 Bread, 1/2 Fruit, 1 Fat

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.