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3 cups - biscuit/baking mix
1 cup - yellow cake mix
3/4 cup - water
In a bowl, combine biscuit and cake mixes. Stir in water just until moistened. Turn onto a floured surface. Knead 10 -12 times. Pat into a greased 9 inch square baking pan. Score the surface, making nine Squares. Bake at 425 for about 12 minutes, until golden brown. Break biscuits apart at score marks.
I use Pillsbury yellow cake mix. The shortcake is light, fluffy and slightly sweet. Great with strawberries (or blueberries) and whipped cream.