| 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 |
| 1. | Heat oven to 425ºF. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes. |
| 2. | 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. |
| 3. | Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries. |
|
| For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream. |
|
| Dip the cookie cutter in Bisquick to reduce sticking. |
Nutrition Information:
310 ( 110 ); 12 g ( 4 g); 5 mg; 620 mg; 51 g ( 5 g); 4 g 4 %; 14 %; 12 %; 8 %