Cooking with Marlene Koch

Strawberry Shortcakes

Makes servings.


Strawberry Shortcakes


1. Mix yeast and hot water in small bowl; let stand 5 minutes.
2. 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.
3. Stir buttermilk and yeast mixture into flour mixture, making a moderately stiff dough. Knead dough on lightly floured surface 3 to 4 times.
4. Let dough rise, covered, in warm place until almost doubled in size, 15 to 20 minutes.
5. Punch dough down. Roll dough on lightly floured surface to ½-inch thickness; cut into hearts or other shapes with 3-inch cutter.
6. Bake on greased cookie sheet in preheated 400°F (205°C) oven until biscuits are browned, about 20 minutes.
7. Sprinkle strawberries with 1½ teaspoons Equal® for Recipes. Split warm biscuits and place on plates; spoon strawberries over. Garnish with dollops of whipped topping and mint sprigs.

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