Classic, wonderful dessert
Preheat oven to 375°F.
In a 10 to 12 inch glass pie plate (or 2 quart baking dish), mix together the berries, sugar, flour and the kirsch or lemon juice, if using.
Bake the berries in the oven for 30 minutes, stirring once during baking.
After 30 minutes, remove the berries from the oven and make the biscuits.
In a medium sized bowl, stir together the flour, baking powder, soda, salt and sugar.
Cut the butter into the mixture either with a food processor, a mixer or by hand (Tip: try using the large holes of a cheese grater, it works well) the butter should be the size of corn kernels.
Stir in the buttermilk just until the dry mixture is thoroughly moistened.
With a big soup spoon, drop six large mounds of the dough over the fruit in various places.
Brush with egg wash, if desired.
Bake for 20 minutes.
Source:
Oregon Raspberry & Blackberry Commission. Find many other recipes on their website at www.oregon-berries.com
Ingredients
Directions
Preheat oven to 375°F.
In a 10 to 12 inch glass pie plate (or 2 quart baking dish), mix together the berries, sugar, flour and the kirsch or lemon juice, if using.
Bake the berries in the oven for 30 minutes, stirring once during baking.
After 30 minutes, remove the berries from the oven and make the biscuits.
In a medium sized bowl, stir together the flour, baking powder, soda, salt and sugar.
Cut the butter into the mixture either with a food processor, a mixer or by hand (Tip: try using the large holes of a cheese grater, it works well) the butter should be the size of corn kernels.
Stir in the buttermilk just until the dry mixture is thoroughly moistened.
With a big soup spoon, drop six large mounds of the dough over the fruit in various places.
Brush with egg wash, if desired.
Bake for 20 minutes.
