White Chocolate Shortcakes With Raspberries
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