- 2 cups buttermilk baking mix
- 3 tablespoons sugar
- ½ cup milk
- 5-6 California kiwifruit
- Raspberry Sauce (recipe below)
- frozen whipped topping, thawed
- fresh or frozen whole raspberries
- mint leaves to garnish
To make biscuits, stir together baking mix and sugar in a bowl. Add milk and stir until soft dough forms. Place on board slightly dusted with flour. Roll dough in flour and shape into ball; knead 10 times. Pat to ½-inch thick. Cut out 5-6 biscuits with lightly floured 3-inch round shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Bake at 450°F for 9-11 minutes or until lightly browned. Cool.
Peel and slice kiwifruit thinly. Drizzle a small amount of Raspberry Sauce on dessert plates. To assemble shortcake, slice biscuit in half crosswise. Place bottom half of biscuit on sauce. Top with several slices of kiwifruit. Dollop with a bit of whipped topping and drizzle with a small amount of sauce. Top with other half of biscuit. Dollop top with a little more whipped topping and add a few more slices of kiwi. Garnish with raspberries and mint.
Makes 5-6 servings.
In food processor or blender, puree 1 package (10 ounces) frozen red raspberries in syrup, thawed. Over saucepan, strain berries through a fine sieve, pressing with the back of a spoon. Discard seeds. Stir in 1 teaspoon cornstarch. Bring to boil, stirring constantly, until slightly thickened. Cool; cover and chill.