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“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.”

Ingredients Nutrition


  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.

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