Raspberry and Cream Shortcakes

By moddie2bert

Ingredients

• 2 Pillsbury Grands frozen buttermilk biscuits (from 4 lb 11-oz bag)
• 1/2 package (3-oz size) cream cheese
• 1/3 cup whipping cream
• 1 tablespoon sugar
• 1 drop almond extract
• 1 cup raspberries
• 2 teaspoons butter, melted
• 1 teaspoon sugar

Preparation

Step 1

Heat oven to 375°F. Bake biscuits as directed on bag. In medium bowl, beat cream cheese on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract. Gently fold in raspberries. Refrigerate until serving time. Brush tops and sides of hot biscuits with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.