STREAMING NOW: Chuck's Eat the Street

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is from a cookbook put out by FUMC in Joshua, TX. The recipe calls for "Brazosberry", which is just a blackberry, so any variety would do. I've lived in Texas all my life and haven't heard this before, so I looked it up and it was developed in 1959. Oh, by the the way the Brazos is a river for those of you who aren't from TEXAS. I love anything with blackberries so this sounds really wonderful to me.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Heat berries, sugar and flour togather in a saucepan.
  3. Add lemon rind and cinnamon and stir.
  4. Sift togather the sifted flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter or fork unti the mixture is like cornmeal.
  5. Knead lightly about a minute. Pat dough to 1/4-inch thickness and cut with a biscuit cutter.
  6. Place warm berry mixture in an 8-inch baking dish and dot with butter and place biscuits on top.
  7. Bake 30 minutes or until golden brown.
  8. Serve warm with ice cream.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: