Ring-A-Ling Ringers
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
butter
melted |
|
| Filling | |||
| ½ | pound |
prunes
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
| Filling | |||
| 226.8 | g |
prunes
|
|
| 1.3 | ml |
allspice
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
Directions
Heat oven to 425 degrees F.
Mix all ingredients with fork. Beat 15 strokes.
Knead gently 8 to 10 times on board lightly dusted with Bisquick.
Roll dough ½ inch thick.
Cut out six 3 inch shortcakes.
Dip fingers in Bisquick; press deep indentation in center of each shortcake; fill with a heaping teaspoonful of Prun e Filling or apricot or raspberry jam.
Bake about 10 min., or until lightly bro wned.
Serve warm with shipped cream, sour cream or sweet cream.
For the filling, combine ingredients and boil.
