Preparation / Directions:
Preheat oven to 425 degrees. Mix together biscuit mix, cinnamon and sugar. Add just enough water to make a dough. Roll out into a rectangle about 1/8 inch thick. Place raspberries in bottom of shallow baking dish. Sprinkle with sugar and lemon juice. Place biscuit topping over raspberries and crimp edges. Cut vents into crust. Brush with cream and sprinkle with sugar. Bake until pastry is golden brown and juices are bubbly. About 20 minutes. Serve warm.
If microwaved, approximately 10-12 minutes.
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