White Chocolate Shortcakes with Raspberries

 

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.