4 tbsp. sugar, divided
2-1/3 cups Bisquick
1/2 cup milk
3 tbsp unsalted butter
1 tsp. lemon zest
1 tsp. orange zest
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh strawberries
1 cup fresh blackberries
Prep: 20 minutes, Cook: 35 minutes, Serves: 6
1. Preheat oven to 400°F. Place balsamic vinegar and 1 tbsp. sugar in a small pan. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and let cool.
2. Stir together Bisquick, milk, 3 tbsp. sugar, unsalted butter, lemon zest and orange zest in a large mixing bowl until a soft dough forms.
3. Drop 6 spoonfuls of dough onto an ungreased baking sheet and bake for 10 to 12 minutes.
4. Place berries in a medium bowl. Cut shortcakes in half and spoon berries on bottom half. Drizzle with balsamic reduction and top with remaining shortcake. Garnish with whipped cream and additional balsamic reduction, if you like.