For the Media
Country Berry Cobbler With Rich Biscuit Crust
Filling
6 cups mixed berries (such as blackberries, raspberries, strawberries and/or blueberries*)
3/4 cup sugar
1 tablespoon cornstarch
2 tablespoons butter or margarine
Crust
1 1/2 cups Martha White® Self-Rising Flour
1 tablespoon sugar
6 tablespoons cold butter or margarine, cut into pieces
2/3 cup heavy (whipping) cream
Topping
1 tablespoon heavy (whipping) cream
1 teaspoon sugar
Heat oven to 350° F. In large bowl, combine fruit, sugar and cornstarch; mix well. Pour into 12 x 8-inch baking dish or other shallow 2-quart casserole. Dot with 2 tablespoons butter.
In large bowl, combine flour and 1 tablespoon sugar; mix well. Add butter; cut into flour with pastry blender or two knives until mixture is about the size of small peas. Add 2/3 cup cream; mix with fork until moistened, adding additional cream 1 tablespoon at a time if needed. Shape dough into a ball.
Roll out on lightly floured surface to 3/8-inch thick. Cut with knife or 3-inch biscuit cutter into 8 pieces; place on top of berries. Brush biscuits with remaining 1 tablespoon cream; sprinkle with remaining 1 teaspoon sugar.
Bake at 350° F. 40 to 50 minutes or until biscuits are golden brown and thoroughly cooked. Cool slightly. Serve warm.
*Frozen unsweetened berries may be used. Thaw partially before using.