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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a recipe for my grumpy old mother today. I made a beautiful blackberry cobbler from sunny's recipe and mum wouldn't eat it because there was not dumplings, just a top crust of biscuits. So here's a recipe for blackberry dumplings I threw together this morning. Read more . After all, she is the one that kept the bears at bay whilst picking the berries. Ingredients:
4c blackberries |
water |
2c sugar |
2t butter |
dumplings |
2c biscuit mix |
2t butter |
milk |
Directions:
1. Put blackberries in dutch oven with small amount of water. Add sugar and butter; cover and boil 2 minutes. Strain the berries and discard (if desired). Return blackberry juice to kettle, bring to boil and reduce to a simmer. I leave the berries in the mix.
2. Cut butter into biscuit mix to form small lumps. Mix, adding just enough milk to make the dough come together in a ball in your hand that will not crumble. Turn out on floured surface, knead until not sticky. Roll out thin and cut into squares or diamonds. Drop into boiling juice a couple dumplings at a time and stir to coat. It will keep the dumplings from sticking together. Reduce heat and cook slowly uncovered for 15 minutes, stirring occasionally. Thicken juice with a flour-water paste if you put a little too much water in the blackberries; use the flour from the work surface, sifted from lumps; cook 3 minutes longer.
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