"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1lb coffee can full of wild blackberries (any edible wild berrie will do) 1/4 c sugar 2 T butter (optional) 1 batch uncooked biscuits or 1 can of refriderated biscuts (uncooked)
Stir berries togehter with sugar and melted butter and pour into a deep baking dish. Place the raw biscuits on top. Bake 350 degree oven until the biscuits are brown on top and the filling is bubbly. About 20 - 30 minutes.
Origins: As a child I was sent out with an empty coffee can to gather berries that grew on thorney vines along the ditch bank near my grandmother Hortense Howell's home. Her mother, Georgia Coleman Dobbs, was a Cherokee of Alabama. Her tribe is now the Echota Cherokee of Alabama. This is her recipe.
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