Tuesday, February 26, 2013

Strawberry Tangerine Shortcakes with Bisquick Biscuits


I love Bisquick.  I mean this stuff is really versatile.  There are so many dishes and items you can make with it and the process is super easy.  For instance, when my kids were little and dinnertime was a chore, my favorite dish was Bisquick Cheeseburger Pie.  It’s not the most gourmet dish around, but it hit the spot.  Instead of hamburger I used ground turkey and then I threw in a bit of fresh rosemary from my backyard.

Furthermore, growing up, my Mom swore on Bisquick pancakes (much better than your average pancake mix) and biscuits.  The biscuits were specifically used for strawberry shortcake.  These crumbly, buttery baked goods are perfect to stack with macerated strawberries and delicate whipped cream.  It is probably one of the simplest classic recipes out there.  I decided to tie in tangy tangerines to give the dessert an added dimension and fresh citrusy punch.

Hopefully you can find some strawberries at your market (they are available all year round in CA).  If not, thaw some frozen strawberries and toss with sugar.  Tangerines are the perfect winter fruit and  Bisquick turns out a really good biscuit.  The perfect marriage.

*here is a great tutorial for segmenting citrus http://www.thekitchn.com - how to segment citrus




Strawberry Tangerine Shortcake with Bisquick Biscuits

serves 6
Ingredients

Biscuits:
  • 2 1/3 cups Bisquick baking mix
  • 3 tablespoons butter, melted
  • 1/2 cup milk
  • 3 tablespoons sugar
Strawberries and Tangerines:
  • 1 16 ounce basket strawberries, stems removed and cut in 1/4 inch slices
  • 1/4 cup fresh tangerine or purchased orange juice
  • 5 tangerines segmented
  • 1/2 cup sugar
  • 1 teaspoon tangerine zest
whipped cream

Cooking Directions
  1. Heat oven to 425 degrees. 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).
  2. Drop by 6 spoonfuls on to a greased cookie sheet. Sprinkle with sugar.
  3. Bake 10 -12 minutes or until golden brown.
  4. 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).
  5. Toss in fresh tangerines segments.
  6. 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.