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Categories:
water sugar cornstarch butter vanilla salt biscuit baking water sugar sugar powdered sugar vanilla ice cream whipped cream strawberries strawberry puree mint
Viewed: 130 - Published at: 8 years agoIngredients
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 pinch salt
- 2 cups biscuit baking mix (bisquick)
- 1/2 cup water
- 1 tablespoon sugar
- 2 tablespoons raw sugar
- 1 tablespoon powdered sugar
- 3 scoops french vanilla ice cream
- 1 cup whipped cream
- 3 whole strawberries Hulled and Quartered Lengthwise
- 1/2 cup strawberry puree
- 1 sprig mint leaves
Method
- For the vanilla glaze on bottom: Bring water to a boil in a small saucepan.
- Combine sugar and cornstarch, blend well.
- Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened.
- Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted.
- Decoratively coat bottom of shortcake plate.
- Makes 3/4 cup.
- For biscuits: Preheat oven to 350F (180C).
- Mix biscuit mix, water and sugar until a soft dough forms.
- Scoop 3 ounces of dough into a lightly greased muffin pan.
- Flatten tops with wet fingers.
- Sprinkle tops with raw sugar.
- Bake until golden brown.
- Take 3 large biscuits, cut in half, and lay bottoms over vanilla drizzle.
- Take one large scoop of ice-cream and put on each biscuit bottom, and put biscuit tops over ice-cream.
- Sprinkle powdered sugar on top, drizzle with strawberry puree and strawberry quarters.
- Add whipped cream as desired (So if your like me, you may need more than one can).
- Garnish decoratively with a mint sprig.
- Viola!
