I love that fruit is available out of season, even in Tennessee. In California I visited a local green grocer for my fruit and vegetables. Most everything was grown locally too. This recipe can be titled scones as well as biscuits. The difference is scones have sweetening and biscuits don’t; and I make biscuits with buttermilk and scones with half and half.
1 c flour
1/4 c butter or shortening
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. sugar
1 c blackberries
3 -4 Tbsp. milk
Preheat oven 400*.
Cut shortening into flour mixture with a pastry blender or food processor, coarse mix. Place blended dough in a bowl and toss in blackberries. Very gently stir in milk a tbsp. at a time. The dough will be wet.
Turn on to a floured board. Sprinkle hands and board with flour, turn dough gently 4 – 5 times. Pat out and cut into the size biscuit you like. Place on a greased cookie sheet, leaving space between each biscuit.
Bake in preheated oven 15- 20 minutes, or until golden brown. Serve immediately. If there are any left, biscuits are best reheated in the oven.