Countryside Mulberry BiscuitsPhoto byGin Lee

Countryside Mulberry Biscuits

While my original recipe calls for mulberries, feel free to substitute with blackberries, raspberries, strawberries, blueberries, or a mix of berries to suit your taste. I personally prefer mulberries, as they are in season during this time of year. These biscuits are a delightful treat, perfect for breakfast, brunch, or any time of day.

Ingredients:

• 1 cup of self-rising flour
• 1 tablespoon of granulated Splenda or sugar
• 1/4 teaspoon of ground cinnamon
• 1/2 to 1 cup of fresh mulberries
• 3/4 cup of evaporated milk

Instructions:

In a large mixing bowl, sift together the flour, granulated Splenda, or sugar, and cinnamon.

Gently fold in the fresh mulberries.

Slowly add the evaporated milk while stirring gently until just combined.

Lightly flour a surface and knead the dough.

Divide the dough into six equal rounds and place them on a greased baking sheet.

Bake at 400 degrees for approximately 20 minutes, or until golden brown.

Brush the tops of the biscuits with melted butter, or serve with French vanilla ice cream and whipped topping. Enjoy!