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Ingredients
- Ingredients for biscuits:
- 2 cups all-purpose flour, plus more for rolling out
- 1 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cut into bits and chilled
- 1 cup whole milk, plus more for brushing tops of biscuits
- 2 tablespoons cinnamon sugar
- Ingredients for stewed blackberries:
- 12 ounces fresh blackberries, or frozen, defrosted
- 3/4 cup cold water, divided
- 1/3 cup sugar
- 1/8 teaspoon fine sea salt
- 2 tablespoons all-purpose flour
- 1.2 teaspoon vanilla extract
- 1/2 tablespoon unsalted butter, chilled
- Healthy splash of brandy, optional
- .
Directions
- Directions for biscuits:
- 1. Preheat oven to 500 degrees. Line a baking sheet with parchment paper or a nonstick silicone baking sheet. Set aside.
- 2. In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in milk, and gently mix until just combined.
- 3. Turn dough out onto a lightly floured surface. Kneed lightly, using the heal of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn, and repeat about 8 times. (It's not yeast bread; you want to just barely activate the gluten, not over-work it.) Using a lightly floured rolling pin, roll dough to 1/4 to 1/2-inch thickness in roughly a 12x12-inch square. (The dough will be tender.)
- 4. Using a pastry wheel, cut dough into strips approximately 4x2-inches. Liberally brush dough with milk, and sprinkle with 2 tablespoons cinnamon sugar. Using an offset spatula, transfer the strips of dough to prepared baking sheet.
- 5. Bake until deep-golden brown, approximately 10 minutes. Remove to a rack to cool.
- 6. To serve, divide sweet biscuits among 6 serving bowls, and top with stewed blackberries. Garnish with sweetened whipped cream. Serve immediately.
- Directions for berries:
- 1. Place blackberries in a medium saucepan with 1/2 cup water, sugar, and salt. Bring to a boil over high heat, and cook, stirring with a whisk or old-fashioned potato masher to crush the berries, until the berries are pulpy, 3 to 5 minutes.
- 2. In a liquid measuring cup, combine remaining 1/4 cup water and flour. Stir well with a fork or small whisk until well combined and lumps remain. Add flour mixture to berries, and return to a boil. Cook until slightly thickened, another 3 to 5 minutes. Add vanilla, and remove from the heat. Add butter, stirring to combine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 70 | 26% |
| Total Fat 8.0g | 10% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 814mg | 34% |
| Potassium 149mg | 4% |
| Total Carbs 43.71g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 16.57g | 11% |
| Protein 5.06g | 8% |
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