Something wonderful has happened since I posted this recipe! Maudeen's Blackberry Gravy has been published in Gooseberry Patch's Hometown Harvest Cookbook. You can find it on page 9. Maudeen would've been so proud and tickled, too! Here's the link if you'd like to pick up a copy for yourself.
Gooseberry Patch Hometown Harvest Cookbook
I learned how to make this delicious dish from my mother in law, Maudeen who was an awesome country cook. She taught me how to do many things but the best lesson was how to make country style biscuits and gravy. Every once in a while, she'd open up a jar of blackberries that she had canned herself and make this wonderful sauce to enjoy with her homemade biscuits. She called it Blackberry Gravy---so that's what we call it. I've also heard it called Thickened Berries. You can call it whatever you like---I hope you enjoy it as much as my family does!
12 oz. bag frozen blackberries
1 cup water
1/2 cup sugar
1/4 cup flour
2 tablespoons butter
In a medium saucepan bring the blackberries and water to a boil. In the meantime, mix the sugar and flour together well. If you skip this step--your gravy will be lumpy. Add this mixture to your pan, stir well to keep your gravy smooth. You might want to add a little more water to your gravy if it's too thick. When you have the consistency you want, add the butter. Serve this delicious gravy with hot biscuits---whether they're homemade, frozen, canned...whatever. Enjoy!!!
*Makes enough for 1 batch of biscuits*
Serves: 1 dozen
2 cups self rising flour OR (4 teaspoons baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt and 2 cups of allpurpose flour)
1/3 cup shortening
1 cup buttermilk, chilled
*** If you don't keep buttermilk on hand--just add 1 tablespoon of white vinegar to the milk to sour it. Let this set while you mix the flour and shortening. It'll get really thick.
Preheat oven to 425 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt (if you're not using self rising flour). Using a pastry blender or two sharp knives ( I use a fork) cut the shortening into dry ingredients until mixture looks like crumbs. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. I was taught to pinch the dough between the heels of my palms and gently shape the dough. This makes a rustic biscuit--make them the way you like them. Biscuits can take a few trys before you get them just right, but once you do, it's worth the effort! Press your thumb into the top of each biscuit to make a slight impression, not too much, and fill it with a little bit of butter for a nice golden brown top (optional)
Bake until biscuits are light gold on top, 15 to 20 minutes.
***You can grease your pan if you like--I don't grease mine. Put another pan under the first one to keep the biscuit bottoms from getting too brown if your using a dark pan. Practice makes perfect! Experiment with your pans to find the perfect one for this recipe.