Turn dough onto lightly floured surface; knead until smooth (1 minute).
Roll out dough to 3/4-inch thickness. Cut into 10 (2-inch) biscuits.
Place 1 inch apart onto ungreased baking sheet. Bake for 10 to 14 minutes or until lightly browned.
Meanwhile, combine all berry ingredients in medium bowl. Cover; refrigerate until serving time.
To serve, split each shortcake in half; place each bottom half on individual dessert plate. Spoon about 3 tablespoons berries over each bottom half of shortcake; top with remaining shortcake halves. Top each with 2 tablespoons berries and sweetened whipped cream, if desired.
Time to Prepare: 20 min. Baking: 10 min.
Nutritional Information: Calories: 280; Protein: 4 g; Carbohydrate: 34 g; Fat: 14 g; Cholesterol: 0 mg; Sodium: 250 mg; Fiber: 3 g
Submitted By: Betsy
Original Source: www.landolakes.com
This is a nice shortcake recipe- the poppy seeds and lemon keep it from being ordinary. I've used this recipe for years.