Raspberry Cream Cheese Shortcakes

3 c. + extra Cracker Barrel Biscuit & Dumpling mix (or Bisquick works too)
1/3 c.+ extra sugar
1 t. cinnamon
1-1 1/4 buttermilk*
4 T. butter, melted
8 oz. cream cheese, softened
raspberry preserves**
whipped topping

Preheat oven to 425. Whisk together biscuit mix, 1/3 c. sugar, and cinnamon. Make a well in the center and drizzle in buttermilk, stirring with a fork until soft dough forms, Scrape dough out of bowl onto a flat work surface dusted with biscuit mix. Knead a few times. Add extra mix as needed. Flatten dough out to 1/2" thick. Cut out shortcakes with 3-4" cutter and place on parchment paper lined baking sheet. Repeat with remaining dough. Brush tops with melted butter and sprinkle with sugar. Bake 15-20 minutes until shortcakes are golden brown and fluffy. Place on cooling rack. Blend together cream cheese and 2 T. raspberry preserves until well mixed. Whisk 2/3 c. preserves with a little water until smooth. Cut each shortcake in half, spread raspberry cream cheese over bottom layer, and drizzle with syrupy preserves. Add top of shortcake, top with whipped topping and more drizzle. Makes 8 servings.

*1 T. white vinegar + 1 c. white milk (reduced fat is ok too) = 1 c. buttermilk. Adjust as needed for more.
**different flavors of preserves can be used too