WHITE CHOCOLATE SHORTCAKES WITH RASPBERRIES
Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. 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.
Nutrition Facts : Calories 310, Carbohydrate 51 g, Cholesterol 5 mg, Fiber 5 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 620 mg
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