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Fruit Mixture Biscuits 1. Heat oven to 425 degree F. Grease 10 x 6-inch (1-1/2 quart) baking dish or 1 1/2quart casserole. In large howl, combine berries, jam, tapioca and 2 teaspoons sugar; mix gently Spread in greased baking dish. Dot with 2 tablespoons margarine. Bake at 425 degree F for 15 to 20 minutes or until berries begin to bubble. 2. Meanwhile, in large bowl, combine flour, 2 tablespoons sugar, baking powder and salt; mix well. With pastry blender or fork, cut in 1/4 cup margarine until crumbly. In small bowl, combine 2 tablespoons milk and egg; beat well. Stir into flour mixture until stiff dough forms, adding additional milk if necessary. 3. On lightly floured surface, roll out dough to 1/2 inch thickness. With 2 inch cookie cutter, cut out hearts, rounds or diamonds. Stir hot fruit mixture; top with dough cutouts. Sprinkle cutouts with 1/2 teaspoon sugar. 4. Bake at 425 degree F. for 10 to 20 minutes or until fruit bubbles around edges and biscuits are light golden brown. If desired, serve warm with cream or ice cream. High Altitude (Above 3,500 feet): No change. Nutrition per Serving: Serving Size: 1/8 of Recipe. Calories 310; Calories from Fat 90; Total Fat 10g; Saturated Fat 2g; Cholesterol 25mg; Sodium 3l0mg; Dietary Fiber 5g Dietary Exchange: 1 Starch, 2-1/2 Fruit, 2 Fat OR 3-1/2 Carbohydrate, 2 Fat. Pillsbury: Best Desserts |
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Even if you grew up in the city old-fashioned cobblers evoke
images of life on the farm and family dinners around tables spread with
red-checked cloths. If you prefer, top the fruit with the dough rectangle in
a single piece being sure to cut a few slits for the steam to escape.
