2 c. Bisquick baking mix
2 tbsp. sugar
1/4 c. softened butter
2/3 c. milk
1/4 c. raspberry preserves
1/2 c. powdered sugar
1 tbsp. warm water
1/4 tsp. vanilla

Preheat oven to 450 degrees. Line 12 medium muffin cups with paper baking cups. Mix baking mix, sugar and butter until crumbly. Add milk and mix until dough forms. Beat 15 strokes. Place 1 tablespoon dough in each cup. Top with 1 teaspoon preserves. Drop remaining dough into preserves. Bake until golden brown, 10 to 15 minutes. Immediately remove from pan. Spread with vanilla glaze while warm. Makes 12. Beat powdered sugar, warm water, and vanilla until smooth. Drizzle over tops of baked biscuits.