2 1/3 c Bisquick original baking mix
1/2 c Milk
3 tb Packed brown sugar
3 tb Margarine or butter; melted
PEACH-TOFFEE TOPPING
1 1/2 c Whipping (heavy) cream
1/4 c Caramel ice-cream topping
-(room temperature)
2 tb Powdered sugar
2 Bars (1.4-oz)
-chocolate-covered toffee
-candy; crushed
2 -(up to)
3 Peaches; cut into 1/2-inch
-pieces (2 cups)
HEAT oven to 425 degrees. Mix baking mix, milk, brown sugar and margarine
until soft dough forms. Turn dough onto surface dusted with baking mix;
gently roll in baking mix to coat. Shape into ball; knead gently 8 to 10
times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in baking
mix. Place on ungreased cookie sheet.
BAKE 8 to 11 minutes or until golden brown. Cool 10 minutes. Prepare
Peach-Toffee Topping.
SPLIT shortcakes horizontally. Fill and top shortcakes with topping. 6
servings.
Peach-Toffee Topping: Beat whipping cream, ice-cream topping and powdered
sugar in chilled large bowl until stiff. Stir in candy and peaches.
NOTE: Place toffee bars in freezer for several hours to make them easier
to crush.
NOTE: 1 package (16 ounces) frozen sliced peaches, thawed, drained and cut
into 1/2-inch pieces, can be substituted for the fresh peaches.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
6 Servings