1/2 c. water
1/4 c. sugar
1/4 tsp. salt
1 (10 oz.) pkg. frozen raspberries & syrup
1 c. biscuit mix
2 tbsp. sugar
1/2 c. milk

Place water, sugar, salt and unthawed block of raspberries in a 2 quart saucepan. Cover and bring to a boil, then switch to simmer for 10 minutes. While raspberries are cooking, combine biscuit mix and sugar. Add milk and mix to a soft dough. Let stand for at least 10 minutes. Drop by spoonful onto raspberries (4 portions). Cover and cook for 20 minutes. Uncover and immediately place in serving dishes. Serve warm with vanilla ice cream.