Strawberry & Blackberry Dumplings
A Southern Classic
This fruity dessert is perfect for any large gathering—change up the amounts to match your guest list!
1 pint of strawberries
1 pint of blackberries
1 cup of sugar
1 vanilla bean
Zest & juice of 1 lemon
2 cups of all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
8 tablespoons butter,
1/2 cup of milk (or more as needed)
Preheat oven to 425 degrees. Combine fruit in a bowl with sugar. Cut vanilla bean lengthwise, scraping the back of a knife along the inside to collect seeds. Combine with fruit and sugar. Zest lemon into fruit mixture, then roll lemon on a counter top, cut in half, and squeeze juice into fruit. Let sit for at least 30 minutes.
Combine all dry ingredients into another bowl. Using a whisk, mix together. Cut the butter into the flour mix with a fork until it's about the size of small peas. Create a well in the flour and pour the milk into flour mixture. Stir until it just comes together. Depending on how dry your mixture is, add more milk.
Roll the dough onto a cold surface and knead to combine. Once combined, cut into small rounds. For a more rustic look, create uneven, but still around the same size, globs of dough.
Place fruit into a cast iron skillet with juices, placing dough atop the fruit. Put a tablespoon of butter on top of each biscuit. Bake for 30-45 minutes, or until dough is browned.
Photo and recipe by Isaac Ray Norris