Filling:
1/4 cup whole-wheat flour
4 cups frozen blackberries, thawed
4 cups frozen raspberries, thawed
1 cup sugar
1 tsp lemon juice
Topping:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp chilled butter, cut into small pieces
2/3 cup low-fat buttermilk
1/2 tsp grated orange rind
To sprinkle over biscuits before baking:
2 tsp sugar
Preheat oven to 400°. Grease a 9 x 13 inch baking dish.
Combine all filling ingredients in the baking dish. Stir gently, then let it stand for 10 minutes. Heat in oven until boiling, about 20 minutes.
To prepare topping, dry ingredients in a bowl; cut in butter with a pastry blender or food processor until mixture resembles coarse meal. Add buttermilk and rind, stirring just until moist. Drop dough onto boiling fruit mixture to form 8 mounds; sprinkle with 2 teaspoons sugar.
Bake 15-20 minutes, until the biscuits are lightly browned. Let stand 10 minutes before serving.
2016 – delicious with 40 ounce bag of mixed berries from Costco. (Blueberries, blackberries, raspberries)
2018 – OK with frozen pie cherries. Need more thickening in the fruit, plus an additional 1/4 cup sugar.
Recipe adapted from Cooking Light magazine.