Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. stir bisquick mix, milk, sugar and butter until soft dough forms. drop by 6 spoonfuls onto ungreased cookie sheet. bake 10 to 12 minutes or until golden brown. split warm shortcakes; fill and top with strawberries and whipped topping. (sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).

Target recipe: preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.