Kathy's Biscuits and Blackberries

You know you have a special friend when she is willing to share her mom and family with you; my friend Tanya, her sister, mom Kathy and grandma are all phenomenal cooks, bakers and thematic party planners.  I’m privileged to call them my other family.  Ripe from the vine fresh blackberries make these breakfast biscuits with a simple heavy cream delightful. Enjoy these biscuits with fresh summer blackberries.

2 cups flour

4 tsp. baking powder

1 tsp. salt

1 cup milk

4 Tbsp. olive oil

T Tbsp. orange juice, for brushing on top (or milk if you prefer)

1 tsp. sugar, sprinkled on top

Variation:  If using the orange juice, you might try adding a tsp. of orange zest to the dry ingredients of the batter.

Toppings:

1 pint blackberries

1\2 cup heavy cream

butter

Preheat oven to 425* Mix together in a mixing bowl; flour, baking powder and salt with a wire whisk until well blended.  Using a rubber scraper add the milk and oil mix till just incorporated.

Do not over mix the dough so as to keep it tender.  Turn dough onto a floured surface and roll to about 1 inch thick.  Using a heart shape or round biscuit cutter (or a drinking glass if you don’t have) cut out about 6 biscuits. This is a very wet dough; use a small metal spatula to lift the biscuit and transfer to a baking sheet. I lined my baking sheet with a silpat instead of using spray oil.

Place on a baking sheet that you've sprayed with spray oil (or use a silpat). Bake for about 16-20 minutes or until golden. Split biscuits on plate and top with butter & berries. Pour the cream into a small pitcher so that everyone can drizzle a bit of heavy cream over the berries and biscuits at the table.