October 2, 2014

Blackberry Cobbler Biscuits

Oh my! These biscuits disappeared in no time ... as did the puff pastry treats I made with the leftover fillings. These are so delicious. The biscuits themselves are a perfect combination of buttery goodness with crunchy, slightly chewy edges.

I modified these from The Candied Appetite with a bag of frozen blackberries my uncle had shared with us. I don't have an exact recipe on the filling, but I'll do my best approximations. To minimize the amount of time I had to wait in the morning to shove these into my mouth, I made and refrigerated the filling and streusel overnight. Worked like a charm.

Blackberry Cobbler Biscuits
Blackberry Filling
1 quart blackberries
1/4 cup sugar
2 Tbsp. cornstarch
1 tsp. lemon zest
1/2 cup flour
1/4 cup brown sugar
1/4 cup oats
1/4 tsp. salt
2 tsp. cinnamon
1/8 tsp. nutmeg
4 Tbsp. cold butter, diced
2 cups flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tarter
1 stick butter, cold and diced
1 Tbsp. honey
2/3 cup cold buttermilk
2 Tbsp. butter, melted for brushing

Preheat oven to 425°F. Line a baking sheet with parchment paper,  and set aside. Combine all filling ingredients over medium-high heat. Cook, stirring often, until desired consistency. Chill until ready to fill biscuits.

To make the streusel topping, in a separate bowl, combine the flour, brown sugar, oats, salt, cinnamon and nutmeg. Whisk until evenly combined. Cut in the butter until it resembles coarse crumbs the size of peas. Set off to the side.

To make the biscuits, in a large mixing bowl, combine the flour, baking powder, salt and cream of tartar. Add in the butter and cut in until it resembles coarse crumbs the size of peas. Stir in the buttermilk and honey until the dough comes together and no longer appears to be dry. Transfer to a floured work surface, and knead once or twice to gather it together. Roll out the dough into a large rectangle about half an inch thick. Spread the berry mixture onto one side of the rolled dough. (You will have extra of this as well as the streusel.) Top with the streusel filling, and then fold the dough over the berries and streusel, like a book. Press down on the edges slightly. Cut into 10 even pieces, and place on the prepared baking sheet. Brush the tops liberally with melted butter.

Bake for about 10 minutes or until golden brown on the tops and edges. Allow to cool down slightly to avoid scalding yourself. Makes 10 amazing biscuits.

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