Mama’s Sweet Biscuits with Stewed Blackberries

Virginia Willis' Mama's Sweet Biscuits with Stewed Blackberries

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
Yield: 4 to 6 servings
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  1. 2 cups Southern all-purpose flour, such as White Lily, or 2 cups cake flour (not self-rising), plus more for rolling out
  2. 3 tablespoons sugar, divided
  3. 1 tablespoon baking powder
  4. 1 teaspoon fine sea salt
  5. 4 tablespoons cold unsalted butter, cut into bits and chilled
  6. 1 cup whole milk, plus more for brushing tops of biscuits
  7. Stewed Blackberries (recipe follows)
  8. Garnish: unsweetened whipped cream
  1. Preheat oven to 500. 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. 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.)
  4. 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.
  5. Bake until deep golden brown, approximately 10 minutes. Let cool on a wire rack.
  6. 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
Stewed Blackberries
Yield: approximately 2 cups
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  1. 12 ounces fresh or defrosted frozen blackberries
  2. 3⁄4 cup cold water, divided
  3. 1⁄3 cup sugar
  4. 1⁄8 teaspoon fine sea salt
  5. 2 tablespoons all-purpose flour
  6. 1⁄2 teaspoon vanilla extract
  7. 1⁄2 tablespoon unsalted butter, chilled
  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 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 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


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