If matched up correctly, biscuits and berries are like the perfect marriage. In this rustic recipe, the warm buttery crunch of a crumbly biscuit sops up the jammy juices of cooked berries and marries the individual flavors into a more perfect union. The power of these two combined is an undeniable force, which is incidentally, what my hubby and I strive for in our marriage. Blech…I know, sorry for getting a mushy-gushy but this recipe will make you feel feelings, for real, it’s that good.
My husband an I just celebrated our 7th anniversary (wow, that was quick) with a long weekend locked away in a cozy cabin in the woods of South Lake Tahoe. Neither of us had been to Tahoe and after just a few short days, we’ve decided we want to retire there, next year. Hiking around Lake Tahoe is like wandering through a Bob Ross painting, the landscape is perfect, the colors are vibrant and you can’t help but feel like a happy little tree.
Most of our weekend was spent in and around our cabin, it’s been a long time since we laid low and relaxed. We loaded up on groceries and made most of our meals in this quaintly rustic kitchen, with this gorgeous antique Grayson stove, while I wore this cabin cozy getup (improvised apron made with a belt and a tea towel).
Baking in an unfamiliar kitchen is always a challenge. Baking in an antique kitchen with a hodge-podge of hand-me-down rustic tools, is enough to make you feel like a newlywed in the kitchen. The oven was beautiful but she was a bit more high maintenance than I was used to. When she got hot, she was all in, 350° was indistinguishable from 500°. In the beginning, we had our ups and downs but once I began to understand her needs, we were able to work things out and bring a lovely bundle of goodness into the world, together.
I cannot believe how lucky I am to have found a man who loves me despite my slumpy-cobbler likeness; rustic, messy, and tart with just enough sweetness. Here is to many more years of being trapped in this cabin with me, my love.
- all purpose flour - 2 cups
- sugar - 1 cup
- baking powder - 4 1/2 teaspoons
- salt - 1 teaspoon
- buttermilk - 1 1/4 cup
- unsalted butter, cubed and chilled - 4 tablespoons
- blueberries - 3/4 pound
- blackberries - 3/4 pound
- orange juice - 1/2 cup
- juice and zest of lemons - 2
- cinnamon - 1 teaspoon
- Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl.
- Add cold cubed butter, and using your fingers, rub butter into flour until pea-size crumbles form.
- Make a well and slowly add the buttermilk, stirring just until a moist dough forms.
- Cover and refrigerate dough until ready to use.
- Heat oven to 400°.
- Bring remaining sugar and salt along with blueberries, blackberries, citrus juices, zest and cinnamon to a boil in a 12′′ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar.
- Turn the heat down to medium low and allow the mixture to bubble and begin to thicken. About 5-8 minutes.
- Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2–3′′ oval dumplings, and drop them evenly on top of the berry mixture. Mine made about 7 biscuit dumplings.
- Transfer skillet to oven; bake until biscuits are cooked through and berry mixture is reduced, about 20-25 minutes.
- Serve hot with vanilla ice cream, if you like. Or serve as a decedent breakfast with piping hot coffee among a forest of Jeffery Pines.