1Heat oven to 425ºF. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
2Meanwhile, 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.
3Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.