Ingredients
2 1/3
cups Original Bisquick™ mix
2/3
cup milk
3
tablespoons sugar
Grated peel of 1 lemon
3
tablespoons butter or margarine, melted
2
tablespoons sugar (or decorating sugar)
1
pint (12 oz) fresh blackberries
1
cup sugar
1/2
cup water
Whipped cream for garnish
Preparation
Heat oven to 425°F.
In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
Bake 10 to 12 minutes or until golden brown.
Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.
