This delicious recipe for Mama’s Sweet Biscuits with Stewed Blackberries from Virginia Willis, author of Bon Appétit, Y’all and Basic to Brilliant, Y’all can be a special treat for breakfast, but is indulgent enough to stand as dessert!
Mama’s Sweet Biscuits with Stewed Blackberries
2014-07-17 22:14:14
Yield: 4 to 6 servings
Ingredients
- 2 cups Southern all-purpose flour, such as White Lily, or 2 cups cake flour (not self-rising), plus more for rolling out
- 3 tablespoons sugar, divided
- 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
- Stewed Blackberries (recipe follows)
- Garnish: unsweetened whipped cream
Instructions
- Preheat oven to 500. Line a baking sheet with parchment paper or a nonstick silicone baking sheet. Set aside.
- 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.
- Turn dough out onto a lightly floured surface. Knead lightly, using the heel 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 overwork 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.)
- Using a pastry wheel, cut dough into approximately 4x2-inch strips. Liberally brush dough with milk, and sprinkle with remaining 2 tablespoons sugar. Using an offset spatula, transfer the strips of dough to prepared baking sheet.
- Bake until deep golden brown, approximately 10 minutes. Let cool on a wire rack.
- To serve, divide Sweet Biscuits among 6 serving bowls, and top with stewed blackberries. Garnish with unsweetened whipped cream, if desired. Serve immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/
Stewed Blackberries
2014-07-17 22:15:17
Yield: approximately 2 cups
Ingredients
- 12 ounces fresh or defrosted frozen blackberries
- 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
Instructions
- 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 berries are pulpy, 3 to 5 minutes.
- 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 no 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 heat. Add butter, stirring to combine.
Taste of the South https://www.tasteofthesouthmagazine.com/
