Short Cake

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Able Hands

Assistant Cook
Joined
May 15, 2009
Messages
38
Location
Garner, NC
How much Bisquick batter should I put in individual ramekins for short cake?

I want to make individual servings of strawberry short cake, but the recipes that I have seen call for 9x9 pan or larger. I know if I make a big pan of it, and have it around I will just continue eating it until it's gone. If I make individual portions I can freeze them more easily, and then pull one out when I want, and not make a HOG of myself tonight.

Also, how long will they stay good for in the freezer?
 
I've never made short cake PERIOD. With well written instructions I feel like I can make just about anything.

To do in biscuit form, I assume I would just spoon portions onto a cookie sheet and bake? I actually like that plan just as well... I could still freeze them individually.

Can you give me some idea of quantity per biscuit and and cooking time?
I have a #50 disher (ice cream scooper thingy), one that appears to be the next size up but isn't labeled, and a ice cream scoop that is about twice the size of the #50.
 
If you have the box of Bisquick near you it will have a recipe on it. Unfortunately, I'm out of Bisquick. I also put more sugar into my biscuit than it calls for :rolleyes:

I feel sure you could Google Bisquick Shortcake Recipe and come up with it though.
 
Thanks for the help. For some ridiculous reason, Google never occurred to me. Recipes-A-Plenty for this.
 

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