Yield: 30 servings
10 lbs. IQF frozen blackberries
1/2 cup lemon juice
1 cup water
2-1/2 lbs. cane sugar (more if sweeter taste is desired)
1 lb., 4 oz. biscuit mix (or scratch biscuit recipe made with milk or buttermilk, with the addition of 1/4 cup of sugar)
1. Prepare biscuit dough. Roll out and cut into 1-in. pieces and refrigerate until needed.
2. In a large, heavy-bottomed pot or steam kettle, add blackberries, lemon juice, water and sugar. Cook, stirring occasionally, until simmering.
3. Drop walnut-size pieces of biscuit dough into berry mixture and cook until centers of dumplings are done (interior should appear cooked and not gummy), approximately 15 minutes.
4. When dumplings are done, remove from pot and serve with a portion of berries. Add more dough as needed to pot. (The last batch or two may become thickened. Add water to thin to original consistency.)
Recipe from Chef Armand Celentano, Wellmont Holston Valley Medical Center, Kingsport, TN.
