Individual Dark Chocolate-Raspberry Shortcakes

1. Preheat oven to 425°F.
2. In a large bowl, stir together baking mix and the 1/4 cup sugar.
3. Cut butter into baking mix using a pastry blender or two forks until mixture resembles coarse crumbs.
4. Make a well in the center of mixture. Add half-and-half all at once. Stir with a fork just until moistened. Stir in Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
5. On a lightly floured surface, pat dough into a 9x8-inch rectangle about 1/2 inch thick. Sprinkle with the 1 tablespoon sugar.
6. Cut into 16 squares.
7. Bake on a greased baking sheet for 10 minutes or until golden.
8. Transfer to a wire rack; let cool for 10 minutes.
9. Serve shortcakes with berries and whipped cream.

Prep: 15 minutes
Bake: 10 minutes