FRUIT TOPPED BISCUIT
Warm Fruit Biscuit Panache
topped with sour cream or a scoop
of ice cream or served in a
bowl with milk or Half & Half.
Biscuit Ingredients
1 cup water
6 tablespoon butter
1 and 1/2 cup Bisquick or see Biscuit recipe below
6 eggs
Method
In a pan; bring water and butter to a boil then remove pan and let cool a little before adding baking mix. Return pan to low heat Stirring vigorously over low heat about 1 minute or until batter forms a firm ball.
Remove from heat and beat eggs in a bowl, add the beaten egg mixture a little at a time while beating into a batter. Spread batter into a 9 x 13 inch vegetable sprayed baking pan. Bake for 25 minutes at 350-F until puffed high, golden brown, and toothpick dry.
Topping
1 can pie filling (Strawberry or your choice to use any other fruit including fresh fruit as well as, mixing together several fruits.)
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
(Optional) 1/3 cup chopped strawberries, chopped pecans or golden raisins.
Heat everything in a saucepan, keep stirring and bring to a low boil, quickly remove from heat, let cool slightly, stir and spoon over a cut piece of biscuit cake then top with 1 scoop ice cream. Serve while ice cream is melting.
Serves 6-8
Bisquick Substitute Recipe
1 tablespoon baking powder
1-1/2 teaspoons sugar
1-1/8 cups flour
2-1/2 tablespoons canola oil
Sift together powder and sugar into flour. Sift together twice into large mixing bowl.
Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
Store in tightly covered container at room temperature or it may be refrigerated. Use mix to make pancakes, waffles, biscuits, coffee cake, etc. by adding some water and mix to make a batter.
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