Ingredients
4
cups fresh or frozen berries (raspberries, blackberries, boysenberries and/or loganberries)
1/2
cup seedless red raspberry jam
2
tablespoons quick-cooking tapioca or cornstarch
1/3
cup sugar
1
tablespoon margarine or butter, cut into small pieces
1
cup all-purpose flour
2
tablespoons sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup margarine or butter
1
egg
2
to 4 tablespoons milk
1
teaspoon sugar
Preparation
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
In large bowl, combine berries, jam, tapioca and 1/3 cup sugar; mix gently. Spread in sprayed baking dish. Top with 1 tablespoon margarine.
Bake at 425°F. for 20 to 30 minutes or until berry mixture begins to bubble and is thickened and clear, stirring every 10 minutes.
Meanwhile, lightly spoon flour into measuring cup; level off. 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 egg and 2 tablespoons milk; beat well. Stir into flour mixture until a stiff dough forms, adding additional milk, 1 teaspoon at a time, if necessary.
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 teaspoon sugar.
Bake at 425°F. for 10 to 20 minutes or until fruit bubbles around edges and biscuits are light golden brown. Cool at least 15 minutes.
