Yield: 6 servings
|3 cups||Mixed berries (we used blueberries & raspberries)|
|1 teaspoon||Lemon juice|
|½ teaspoon||Grated lemon rind|
|⅛ teaspoon||Ground cinnamon|
|½ cup||Unsifted all-purpose flour|
|¼ teaspoon||Baking soda|
|⅛ teaspoon||Ground nutmeg|
|2 tablespoons||Buttermilk or lowfat yogurt|
|2 tablespoons||Butter, melted|
1. In 1½-quart microwave-safe dish, stir berries, 4 T sugar, the comstarch, lemon juice, and lemon rind until well combined. Microwave on high (100 percent) 6 to 7 minutes or until mixture bubbles. (If microwave does not have carousel, rotate dish midway through cooking.) Cool berry mixture 20 to 30 minutes.
2. Meanwhile, in small bowl, mix together 1 t of remaining sugar and the cinnamon; set aside. In medium-size bowl, combine flour, remaining 5 teaspoons sugar, the baking soda, and nutmeg; stir in buttermilk and butter just until combined. Divide dough into 6 pieces; form each piece into a 1 ½-inchround biscuit. Place in microwave-safe shallow dish or pie plate and sprinkle tops of biscuits with sugar-cinnamon mixture. Microwave on high (100 percent) 2 to 3 minutes or until centers spring back when lightly touched.
3. Place biscuits onto cooled berry mixture and serve.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>