Blackberry Dumplings Recipe

Put blackberries in dutch oven with small amount of water. Add sugar and butter; cover and boil 2 minutes. Strain the berries and discard (if desired). Return blackberry juice to kettle, bring to boil and reduce to a simmer. I leave the berries in the mix.

Cut butter into biscuit mix to form small lumps. Mix, adding just enough milk to make the dough come together in a ball in your hand that will not crumble. Turn out on floured surface, knead until not sticky. Roll out thin and cut into squares or diamonds. Drop into boiling juice a couple dumplings at a time and stir to coat. It will keep the dumplings from sticking together. Reduce heat and cook slowly uncovered for 15 minutes, stirring occasionally. Thicken juice with a flour-water paste if you put a little too much water in the blackberries; use the flour from the work surface, sifted from lumps; cook 3 minutes longer.