White Chocolate Shortcakes with Raspberries |
Course : Desserts
Serves: 7  |
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Ingredients:
4 cups raspberries or sliced strawberries |
1/4 cup sugar |
2 1/3 cups baking mix |
1/2 cup milk |
3 tablespoons sugar |
2 tablespoons margarine or butter, melted |
2 ounces white baking bars (from 6-ounce package), finely chopped |
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Preparation / Directions:
1. Heat oven to 425 degrees. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
2. Mix remaining ingredients until soft dough forms. Turn dough onto surface dusted with baking mix. 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 raspberry mixture.
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