Famous Recipes - red,White and Blueberry SHortcakes

Red, White and Blueberry Shortcakes

Prep Time: 40 min *Makes:* 8 servings Nutrition Information<javascript:popUp('/recipes/shownutrition.aspx?rid=12312','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.*

1(16.3-oz.) can Pillsbury(r) Grands!(r) Refrigerated Buttermilk Biscuits 2tablespoons margarine or butter, melted 4to 5 tablespoons sugar 1cup whipping cream 2tablespoons powdered sugar 1/4teaspoon vanilla 1pint (2 cups) strawberries, sliced 1pint (2 cups) blueberries

*1.* Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and sides only of each biscuit in margarine, then in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool slightly. *2.* In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. *3.* To serve, split biscuits; place on 8 dessert plates. Layer biscuit with strawberries, blueberries and whipped cream. Store fruit and whipped cream in refrigerator. * *

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