Country Berry Cobbler with Rich Biscuit Crust

Ingredients:

Filling:
6 cups mixed berries
3/4 cup sugar
1 tablespoon cornstarch
2 tablespoons butter or margarine

Crust:
1-1/2 cups Martha White® Self-Rising Flour
1 tablespoon sugar
6 tablespoons cold butter or margarine, cut up
2/3 cup heavy whipping cream

Topping:
1 tablespoon heavy whipping cream
1 teaspoon sugar

Preparation Directions:

1. Heat oven to 350°F. In large bowl, combine fruit, sugar and cornstarch; mix well. Pour into 12 x 8-inch baking dish or other shallow 2-quart casserole. Dot with 2 tablespoons butter.

2. In large bowl, combine flour and 1 tablespoon sugar; mix well. Add butter; cut into flour with pastry blender or two knives until mixture is about the size of small peas. Add 2/3 cup cream; mix with fork until moistened, adding additional cream 1 tablespoon at a time if needed. Shape dough into a ball.

3. Roll out on lightly floured surface to 3/8-inch thick. Cut with knife or 3-inch biscuit cutter into 8 pieces; place on top of berries. Brush biscuits with remaining 1 tablespoon cream; sprinkle with remaining 1 teaspoon sugar.

4. Bake at 350°F. 40 to 50 minutes or until biscuits are golden brown and thoroughly cooked. Cool slightly. Serve warm.

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