This “Blackberry Soup” Is the Ultimate Breakfast or Dessert

Forget jam. Blackberry “soup” is the best way to enjoy buttery biscuits.


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This simple recipe satisfies a craving for blackberries. It is thinner than a compote and a perfect way to use fresh or frozen blackberries; fresh biscuits soak up the juices for a sweet, comforting breakfast. Or you can delight your guests by adding a dollop of whipped cream and serving it as dessert.

I have been baking biscuits all my life, in search of the perfect recipe for decades. I tried for years to make them like my grandmother’s, but she never wrote down her recipe (of course). So, this recipe is mine. I think it’s just right — at least it seems to be the one my family likes best. An ideal biscuit has a slightly crisp crust paired with a tender softness inside and can hold up to jelly, or gravy, or a small piece of meat for a tasty morsel of a sandwich. The key to tender biscuits is not to mess with the dough too much. I like to see bits of butter in it, so the biscuits bake up with tiny pools of buttery goodness inside.

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