White Chocolate Shortcakes With Raspberries
CATEGORIES
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
DIRECTIONS
  1. Heat oven to 425ºF.
  2. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
  3. Meanwhile, stir together remaining ingredients until soft dough forms.
  4. Turn dough onto surface dusted with Bisquick. Knead 10 times.
  5. Roll 1/2 inch thick.
  6. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
  7. Bake 8 to 10 minutes or until golden brown.
  8. Fill and top shortcakes with raspberries