What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities. After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”. As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.
Yaaasss to kitchen hacks! The secret ingredient helping us avoid a potentially messy batter situation is Pillsbury Grands Biscuits. These things are magical. I roll the biscuits out with a rolling pin, stuff blackberry filling between two biscuits, pinch the edges closed and cook in a waffle iron. The biscuits make perfect waffles, with crispy outside and soft pillowy inside.
- 2 cans Pillsbury Grands biscuits
- 2 cups blackberries halved
- ½ cup sugar
- pinch cinnamon
- pinch salt
- cooking spray
- Optional: powdered sugar or creamy maple syrup
- Cut blackberries in half and in a large bowl mix together blackberries, sugar, cinnamon, and salt. Stir together until sugar crystals disintegrate and set aside.
- On a floured surface, use floured rolling pin to roll out and flatten two biscuits. Add a tablespoon of blackberry mix on top of one of the biscuits; try to drain excess syrup prior to adding on the blackberries. Make sure to leave the perimeter of the biscuit uncovered. Place the second biscuit on top of and press the edges to secure the waffle is closed. Place the stuffed waffle in the waffle iron and cook until golden brown.
- Sprinkle with powdered sugar or pour over creamy maple syrup.
*Nutrition information is a rough estimate.
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