Blackberry time is early summer in the south. Requirements to go picking are insect repellant, a bucket, long sleeves, long pants and socks and shoes. I know from experience when I go picking to thoroughly apply repellant over my body, especially around my ankles, wrist and waist. The delightful chigger is my enemy.
His “kiss” can make me itch and scratch till I bleed. Ah, but friend the berries are worth it.
In Tennessee when I was younger we went to the woods to pick. On Brindley Mt., Alabama I grew cultivated blackberries on a fence. I prefer the cultivated, fewer seeds and much larger fruit. While I lived with my son in California we had a local farmer’s market that sold beautiful blackberries. It was here that I experimented with adding them to my Southern style biscuits.
1 c flour
1/4 c butter or shortening
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. sugar
1 c blackberries
3 -4 Tbsp. milk
Preheat oven 400*.
Cut shortening into flour mixture with a pastry blender or food processor, coarse mix.
Place blended dough in a bowl and toss in blackberries. Very gently stir in milk a tbsp. at a time. The dough will be wet. Turn on to a floured board. Sprinkle hands and board with flour, turn dough gently 4 – 5 times. Pat out and cut into the size biscuit you like. Place on a greased cookie sheet, leaving space between each biscuit. Bake in preheated oven 15- 20 minutes, or until golden brown. Serve immediately. If there are any left, biscuits are best reheated in the oven.
Almost as good as blackberry cobbler!