blackberry biscuits

The wild blackberries are plentiful this year,

and I've been picking for a couple weeks,

freezing and dehydrating them.

The other day I found a recipe I'd saved

from Country Home magazine Jul/Aug 2005

for marionberry biscuits...marionberries

are the most cultivated blackberry in the world,

apparently, and prized for their flavor.

My berries are average wild blackberries,

but still tasty.

If you don't have this issue kicking around,

just try your favorite buttermilk biscuit recipe,

{add a little extra sugar--I used 1/4 cup}

and roll out about a half inch thick.

Cut out bottom circles a little smaller than

the top circles--an equal number of each.

Load the bottom biscuit with plenty of berries,

the more the better,

and top with a larger biscuit circle.

Bake at 350 degrees F. for about 30 minutes.

Glaze with a mix of buttermilk, powdered sugar,

and vanilla,

and top with a fresh blackberry.

These are great eaten warm from the oven!

~

And, if you're picking wild berries,

watch out for poison ivy/oak/sumac--

I didn't realize I was walking right through

every time I picked  :(

~Deb