Rolled Berry Cobbler

It is Winter, and it's raining...a lot. At least it is today. In this time of overarching wet, cold, and stay-at-homeyness one begins turning to thoughts of warm gooey goodness. Here's something to tide us over.

Fruit Cobbler Rolls

Ingredients:

Berry mix:
2 packages frozen berry mix (or about 4 cups fresh berries, or more, it's up to you)
I used 1 pack of frozen blackberries and 1 back of frozen blue berries this time round.
3/4 cup sugar (or less, or more, to taste)
1 tsp. cinnamon
1/4 tsp. nutmeg
(If cinnamon and nutmeg with berries weirds you out...just skip 'em)
1/2 tsp. salt
2 Tbs. all-purpose flour

Biscuits:
1 1/4 C. unbleached low protein flour (cake flour)
3/4 C. unbleached all-purpose flour
(or just use 2 C. all-purpose flour, the biscuits will be great either way)
3 tsp. baking powder
1 tsp. salt
1/4 C. cold butter, cut into 1/2 inch cubes
3/4 C. milk

Buttermilk Biscuit Variation: Substitute cultured buttermilk for the milk and add 1/4 tsp. to the dry ingredients.

Pre-heat oven to 400 degrees F.

Mix sugar, spices, 2 Tbs. flour, and 1/2 tsp. salt with the berries until the berries are covered and have moistened the flour and sugar. Spread half of this mix into a 2 quart baking dish and pop this in the oven while you make this biscuits.

To make biscuits: sift together the dry ingredients. Cut in the cold butter either using a stand-up mixer or a pair of hands (you can use your own or somebody else's, as long as they're ok with that kind of thing) until everything resembles coarse crumbles. Leave some pea sized chunks of butter scattered throughout, this will make the biscuits a little more flaky.

Make a well in the center and add the buttermilk or milk all at once. Stir a few times to wet the dough, then let it all sit for about 10 minutes to rest. Turn the very sticky dough out onto a heavily floured surface and fold over on itself five or six times. Use plenty of extra flour if you need it to keep yourself from getting DOUGH-HANDS!! Uhh....disgusting.

Roll the dough out to about 3/4 inch thickness and pile on the other half of the berry mix. Roll it all jelly-roll style then pinch the edges so the berries can't escape. Now cut the roll into at least six sections sushi-wise and lay on top of the first half of the berry mix in the now hot baking dish.

Pop everything back into the oven for 15-18 minutes, or until the biscuits firm up and start to brown on the top. Be careful: make sure everything is cooked through. You don't want the bottoms of the biscuits to be all un-cooked and gooey...or do we?


Serve by itself, or with vanilla bean ice cream.

This is Sarah and our cat, Snickers. Both Sarah and I had had a bit of wine at this point and the cat is wondering why I'm in her face with the camera. You can see her thinking it. It's uncanny.