Raspberry and Cream Shortcakes
By moddie2bert
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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
Details
Servings 2
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.
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