White Chocolate Shortcakes With Raspberries Recipe

Ingredients

4

cups raspberries or sliced strawberries

1/4

cup sugar

2 1/3

                        cups Original Bisquick™ mix

1/2

cup milk

3

tablespoons sugar

2

tablespoons butter or margarine, melted

2

ounces white baking bars (white chocolate), finely chopped

Preparation

Heat oven to 425°F. 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.

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