I named these in honor of my late grandmother, who made the most scrumptious, huge buttermilk biscuits we called “mountain biscuits”–they were better than dessert. This recipe reminded me of childhood days at her house. This is my own variation of a Bisquick® Strawberry Shortcake recipe. You’ll be amazed what you can change in a recipe if you’re missing some ingredients, but have ideas to incorporate others. When the final result is this tasty, I call it a win! If you try it, please let me know what you think. 🙂
First you will need:
4 cups fresh sliced strawberries
½ cup granulated sugar
1/3 cup water
Stir to mix these 3 ingredients in bowl and set aside. Prepare the day before and leave overnight in the refrigerator to produce better flavor and more juiciness if you prefer.
Next:
Heat oven to 425°F
2 1/3 cups Original Bisquick® mix or other baking mix
2/3 cup milk (I use almond milk)
½ cup granulated sugar
3 Tbsp butter or margarine, melted
I tsp vanilla flavoring
Stir these ingredients together until a soft dough forms. Drop by 6 heaping spoonfuls onto ungreased cookie sheet. (I prefer to shape into mounds with my hands)
Bake 10-12 minutes or until golden brown. Split each sweetbread horizontally to form a bottom and top.
While dough is baking, Prepare icing/glaze:
1 ½ cups confectioner’s/powdered sugar
4 Tbsp milk
1 tsp vanilla flavoring
Stir until smooth and creamy for drizzling
Drizzle icing over bottom portion of sweetbread, top with strawberries and a little strawberry juice. Place top portion of sweetbread over strawberry layer and repeat. Drizzle icing, top with strawberries/juice and a final drizzle of sugary icing on top of your mountain. Makes 6 large servings. If you can’t conquer the whole mountain, just share with a friend. Note: One mountain has about 500 calories, but reducing amount of sugar in dough and a little less icing can easily cut 75-100 calories. Sharing cuts calories in half–yeah! Remember, comments are welcome. Hope you enjoy. LovinU!
PClovinUlovinme 