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Ingredients
| raspberries: 4 cups |
| granulated sugar: 1/4 cup |
| Bisquick: 2 1/3 cups |
| whole milk: 1/2 cup |
| unsalted butter: 2 Tbl |
| white chocolate: 2 oz |
| powdered sugar (sifted): 3 Tbl |
White Chocolate Shortcakes with Raspberries
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Heat oven to 425ºF. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
- 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.
- Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.