Bisquick Shortcake: The Easiest Recipe for Tender, Flaky Biscuits

Instructions:

1. Combine Ingredients: In a medium bowl, gently toss the sliced strawberries with 100g of sugar and the lemon juice. Set aside at room temperature for at least 20 minutes to macerate, stirring occasionally.
2. Preheat and Prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Mix Dry Ingredients: In a large bowl, whisk together the Bisquick mix and 50g of granulated sugar.
4. Add Wet Ingredients: Pour in the cold milk and the melted butter. Stir the ingredients together gently using a spatula or spoon until just combined. Do not overmix; the dough will look shaggy and slightly sticky.
5. Shape and Cut: Turn the dough out onto a lightly floured surface. Knead 5–6 times just to bring the dough together. Pat the dough into a 1-inch (2.5 cm) thickness. Use a 2-inch round biscuit cutter or knife to cut out 6 biscuits. Re-form and cut any scraps without overworking the dough.
6. Bake: Place the biscuits on the prepared baking sheet. Brush the tops lightly with extra melted butter or a little milk. Bake for 12–14 minutes, or until golden brown. Transfer the shortcakes to a wire rack to cool slightly.
7. Whip Cream: Using a stand mixer, hand mixer, or whisk, whip the very cold heavy cream, sifted confectioners' sugar, and vanilla extract until medium-soft peaks form.
8. Assemble: Slice each warm shortcake horizontally using a serrated knife. Spoon a generous amount of the macerated strawberries (including the syrup) onto the bottom half of the biscuit. Top with a dollop of vanilla whipped cream, and gently place the biscuit lid on top. Serve immediately.