Lemon-Berry Breakfast Shortcake Sliders

By jab120638

Ingredients

• Grated peel from 1 lemon
• 3 tablespoons sugar
• 2 1/3 cups Original Bisquick™ mix
• 2/3 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 2 tablespoons poppy seed
• 22 fresh strawberry slices
• 22 teaspoons Yoplait® Greek 100 vanilla yogurt (from 6-oz container)
• 22 teaspoons lemon curd (from 10-oz jar)
• 22 fresh blueberries

Details

Servings 1
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 425°F. Line cookie sheets with cooking parchment paper.

2
In medium bowl, rub lemon peel into sugar until mixture resembles wet sand. Add remaining Shortcakes ingredients; stir until soft dough forms.

3
On lightly floured surface, knead dough 10 times. Pat dough with fingers until 1/2-inch thick. With 1 1/2-inch round cutter, cut out shortcakes; place on cookie sheets.

4
Bake 7 to 8 minutes or until light golden brown and thoroughly baked. Remove shortcakes from cookie sheets to cooling racks. Cool.

5
To serve, cut each shortcake in half. Spread yogurt on cut sides of top halves; spread lemon curd on cut sides of bottom halves. Sandwich the 2 halves of each shortcake with 1 strawberry slice in between; skewer 1 blueberry on top. Place on serving tray.