Perfect for Sunday brunch with milk or cream; great dessert with ice cream or whipped cream. Quick, easy, good.
4 cups berries (we used black raspberries)
4 tablespoons baking mix (Bisquick or other brand)
3/4 cup sugar
1/2 teaspoon cinnamon
Biscuit Dough:
1 cup baking mix
1/3 cup milk
1 tablespoon sugar
1/4 teaspoon cinnamon
Mix berries, 4 tablespoons baking mix, 3/4 cup sugar and 1/2 teaspoon cinnamon. Pour into buttered 8- or 9-inch round pan. Dot with butter.
For biscuits, mix baking mix, milk, sugar and cinnamon into a soft dough. Drop by forkfuls around pan (probably 6 or 7 biscuits -- none in center). Bake at 425 degrees until the center bubbles, about 10 to 12 minutes (ours took 15 minutes).
Major hint: If making in a round cake or casserole, NEVER cover the center! Everything else will burn before the center gets done.
Sharon Roso in "Seasoned with Words: Stories, Memoirs & Poems about Food" by the Oregon Writers Colony
Thursday, June 22, 2000
