Ingredients

How to make it

  • 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

Reviews & Comments 6

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    " It was excellent "
    hunnee ate it and said...
    this sounds killer :D
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  • precursor 6 years ago
    wow i can't wait to try this!
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    " It was excellent "
    auntievi ate it and said...
    Love the look of this dessert, going to try this also,i love raspberries and strawberries, eather way it would be good.
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    " It was excellent "
    zena824 ate it and said...
    I dont know if you noticed or not but I have several teacakes on my page... I really love this type of cake....thanks so much for posting this.
    Short cakes or Tea Cakes... they are wonderful.. Simple but elegant..
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    " It was excellent "
    dariana ate it and said...
    Its awesome edensong!
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  • edensong 7 years ago
    You're killin' me! lol Looks wonderful.
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