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Raspberry Shortcakes Recipe

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Ingredients

Scale
  • 4 cups raspberries
  • 1/4 cup sugar plus 3 tablespoons
  • 1 1/3 cups Original Bisquick Mix
  • 1/2 cup milk
  • 3 tablespoons butter or margarine (melted)
  • 1 cup whipping cream

Instructions

  1. Preheat oven to 425. In a medium-size bowl mix berries and sugar together, and set aside in the refrigerator.
  2. In another medium size, bowl mix together the Bisquick, milk, 3 tablespoons of sugar and the melted butter until a dough forms.
  3. Drop dough using a spoon onto a lightly sprayed cookie sheet. (I used a jumbo muffin tin for this)
  4. Bake 10-12 minutes or until golden brown.
  5. While the biscuits are cooling, in a small bowl using an electric mixer, beat the whipping cream until peaks form.
  6. Slice the biscuits while still warm, fill with the raspberry mixture and whip cream. Top with more whip cream and berries.

Find it online: https://cullyskitchen.com/raspberry-shortcakes-recipe/