Serves: 5

1. Stir it up. Stir the ingredients with a spoon until a soft, slightly sticky dough forms.

2. Drop it. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Shiny aluminum cookie sheets of good quality produce the best shortcakes and keep the bottoms from getting overly browned.

3. Bake 'em, but don't burn 'em. Because shortcakes contain a lot of sugar, they will typically have a dark bottom crust. If your cookie sheet is brown, black or darkened from a buildup of fat, the bottoms of the shortcakes may burn. Reducing the oven temperature to 400° may help. Also, make sure to place the cookie sheet on the center oven rack. That way, the shortcakes will brown evenly on both the top and bottom.

4. Stick to it. If the bottoms stick slightly to the cookie sheet, use a metal spatula to lift the shortcakes easily off the cookie sheet.

Why are my shortcakes raw and doughy in the center?
o Not enough Bisquick or too much liquid.
o Oven too hot.
o Not baked long enough.

Why are my shortcakes dry and dark?
o Oven too hot.
o Baked too long.
o Dark cookie sheet was used.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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Chocolate Swirl Cake
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Kiwi-Berry Tarts
Neapolitan Shortcake Parfaits
Orange-Pecan Biscotti
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Pear-Raisin Pie
Pineapple Upside-Down Cake
Quick Fruit Cobbler
Raspberry Truffle Tart
Rhubarb Meringue Torte
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Strawberry Crumble Bars
Strawberry Shortcakes
Velvet Crumb Cake