6 min read
1/2 cup The Olive Press Raspberry Balsamic Vinegar
1 package fresh raspberries
1/4 cup raspberry preserves
Make Bisquick biscuits according to package instructions.
While biscuits are cooking, combine Raspberry Balsamic and preserves into a small saucepan and cook and a low boil for 10 minutes stirring occasionally.
Allow to cool for a few minutes before using.
After biscuits come out of the oven, cut into half and drizzle raspberry reduction onto biscuits, add whip cream and fresh raspberries.