BLUEBERRY MANGO SHORTCAKE

BLUEBERRY MANGO SHORTCAKE

My sister  made shortcake biscuits for me years ago.  They were so moist, so fluffy, so good.  I haven’t made them in years because we rarely eat dessert but what a treat they were, biscuits cooked in my little stove top oven, fresh fruit drizzled with lime juice and maple syrup, cream whipped to soft peaks. The original recipe is made with Bisquick but I bring my own clone mix onboard (recipe here)

Now that I have the rack for the Omnia (many thanks to Steve from Sea Dog Boating Solutions for sending it), it will make baking stove top so much easier

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BLUEBERRY MANGO SHORTCAKE

what you willl need 

1 ripe mango, peeled and cut into small pieces

1 cup fresh blueberries

juice of 1/2 lime (2 tbsp)

2 tbsp maple syrup

1 cup 35% cream

1 tbsp powdered sugar

2 1/2 cups Bisquick or clone mix

1/4 cup sugar

1/2 tsp baking soda

1 cup plain Greek yogurt

1 egg

putting it together

In small bowl toss fruit with lime juice and maple syrup and set aside.

Whip cream with powdered sugar to form soft peaks and set aside.

Combine Bisquick, sugar and baking soda.

Beat egg, add to Greek yogurt and fold into dry ingredients.

Pour onto a floured surface and knead 3 or 4 times.

Scoop dough by the spoonful onto a parchment lined pan or the Omnia rack,

In a conventional oven heated to 350 ° bake for about 20 minutes until nicely browned.

In Omnia, set on pre-heated base plate, covered and cook over medium low heat for 20 minutes.

The recipe makes 12 biscuits so if using the Omnia you will have to cook in two sessions.

Cool on rack and when ready to serve, split biscuits in two, place on a dessert plate, top with spoonfuls of fruit, great heaps of rich whipped cream and drizzle some juices of the fruit over all.

BLUEBERRY MANGO SHORTCAKE
 
Author:
Ingredients
  • 1 ripe mango, peeled and cut into small pieces
  • 1 cup fresh blueberries
  • juice of ½ lime (2 tbsp)
  • 2 tbsp maple syrup
  • 1 cup 35% cream
  • 1 tbsp powdered sugar
  • 2½ cups Bisquick or clone mix
  • ¼ cup sugar
  • ½ tsp baking soda
  • 1 cup plain Greek yogurt
  • 1 egg
Instructions
  1. In small bowl toss fruit with lime juice and maple syrup and set aside.
  2. Whip cream with powdered sugar to form soft peaks and set aside.
  3. Combine Bisquick, sugar and baking soda.
  4. Beat egg, add to Greek yogurt and fold into dry ingredients.
  5. Pour onto a floured surface and knead 3 or 4 times.
  6. Scoop dough by the spoonful onto a parchment lined pan or the Omnia rack,
  7. In a conventional oven heated to 350 ° bake for about 20 minutes until nicely browned.
  8. In Omnia, set on pre-heated base plate, covered and cook over medium low heat for 20 minutes.
  9. The recipe makes 12 biscuits so if using the Omnia you will have to cook in two sessions.
  10. Cool on rack and when ready to serve, split biscuits in two, place on a dessert plate, top with spoonfuls of fruit, great heaps of rich whipped cream and drizzle some juices of the fruit over all.

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