Biscuits

INGREDIENTS:

• 3 c. Shirley J Universal Biscuit And Baking Mix (or 1-12 oz package)
• 3/4 c. Water
• to taste Butter, Melted

DIRECTIONS:

Mix biscuits according to directions on package. Roll dough on floured surface to approximately ½ inch thick. Using a 3-inch circle biscuit or cookie cutter, cut dough rounds from rolled dough and place on greased or parchment paper lined baking sheet. Bake according to package directions. Once baked, brush tops with melted butter.

Strawberry Shortcake

INGREDIENTS:

• 3 c. Shirley J Universal Biscuit And Baking Mix
• 2 c. Fresh Strawberries
• 2 c. Sweetened Whipped Cream
• 2-3 Tbs Granulated Sugar

DIRECTIONS:

Slice strawberries and combine in bowl with granulated sugar. Stir and set aside. Mix Biscuit and Baking Mix as directed on package. On floured surface, roll dough to ¾-inch thick. Using a biscuit cutter or drinking glass, cut out biscuits in approximately 3½-inch wide circles. Bake as directed on package. Split biscuits open and place a portion of strawberries on top of biscuit bottom. Replace biscuit top, and garnish with additional strawberries and whipped cream.

Strawberry Shortcake Squares

INGREDIENTS:

• Cake
• 3 c. Shirley J Universal Biscuit And Baking Mix
• 1 c. Granulated Sugar
• 1/4 c. Butter, Softened
• 1 c. Milk
• 2 tsp Vanilla
• 2 Eggs
• Topping
• 1 c. Whipping Cream
• 1- 8 oz. package Cream Cheese, Softened
• 1/3 c. Powdered Sugar
• 1 tsp Vanilla
• 6 c. Fresh Strawberries (sliced)

DIRECTIONS:

Pre- heat oven to 350 degrees. Grease bottom and sides of 13x9 inch pan, lightly flour or spray pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Pour into pan. Bake 27 to 30 minutes or until toothpick inserted in center comes clean. Cool completely, about 1 hour. In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipping cream. Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut frosted cake into squares, top with strawberries and serve immediately.

Homestyle Fried Chicken

INGREDIENTS:

• 3 c. Shirley J Universal Biscuit And Baking Mix
• 1 tsp Paprika
• 1/4 tsp Black Pepper
• 1 Chicken (cut up)
• 1 qt Buttermilk
• 1 1/2 c. Shortening Or Oil

DIRECTIONS:

Soak chicken in buttermilk, covered in refrigerator, for at least 4-6 hours. Preheat oven to 350 degrees. Heat oil in heavy skillet, approximately ¼ inch deep, over medium heat (no hotter than 325 degrees). Combine biscuit mix, paprika, and black pepper in large bowl or plastic bag. Remove chicken from buttermilk one piece at a time and place in coating mixture; dredge thoroughly to ensure even coating. Place chicken pieces in skillet with hot oil. Cook chicken for approximately 3-4 minutes per side, rotating to evenly brown all sides. Remove chicken to an oven proof baking dish and bake, loosely covered, for 20-25 minutes, or until chicken reaches an internal temperature of 180 degrees.