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White Chocolate Shortcakes With Raspberries


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Serves | Prep Time | Cook Time

Ingredients

4 cups raspberries or sliced strawberries
1/4 cup sugar
2 1/3 cups Original Bisquick baking mix
1/2 cup milk
3 tablespoons sugar
2 tablespoons butter or margarine, melted
2 ounces white baking bars (white chocolate), finely chopped


Heat oven to 425ºF.


Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.


Meanwhile, stir together remaining ingredients until soft dough forms.


Turn dough onto surface dusted with Bisquick. Knead 10 times.


Roll 1/2 inch thick.


Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.


Bake 8 to 10 minutes or until golden brown.


Fill and top shortcakes with raspberries


Pairs Well With


Notes

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