Shortcake Directions - Preheat oven to 425 degrees. Combine biscuit mix and 1/3 cup Splenda in a large bowl. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened. Turn dough out onto a lightly floured surface, and knead 3-4 times. Pat dough to a 1/2 inch thickness. Cut with a 2 1/4 inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12-15 mins. Serve warm with sliced strawberries. Garnish, if desired.
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