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raspberry shortcakes
kaleandkiddos
Rated 5.0 stars by 1 users
Prep Time
15 minutes
Cook Time
13 minutes
Ingredients
-
1 package scotty's everyday biscuit mix
- 1 stick butter, grated
- 3/4 cup ice cold water
- 1 small container organic raspberries, halved and frozen
- 3 tbsp granular sugar alternative (monk fruit works well)
Directions
Preheat oven to 425° F
Pour the mix into a bowl and add sweetener. Incorporate the butter and water and mix until just combined and then gently fold in the frozen raspberries.
Pat into a 4”x10” rectangle and cut out 2-3” circles. Place them on a parchment-lined baking sheet and bake for 12-13 minutes.
Once cooled, cut in half, add sugar-free whipped topping and raspberries to the center. Top with the other half of the biscuit and layer on more whipped topping, raspberries and a sprinkle of powdered sugar!