SHEREE KELLEY / BELLE MEADE PLANTATION
Blackerry Lovers Biscuit Cobbler
2 cups self-rising flour
1-1/4 cups heavy cream
6 cups fresh or frozen blackberries,
3/4 cup sugar
2 tablespoons Belle Meade Plantation Blackberry Wine
Grated zest of 1 lemon
3 tablespoons butter, softened
1/2 cup Belle Meade Plantation Blackberry Wine Jelly
2 cups half-and-half
3/4 cup sugar
3 tablespoons Belle Meade Plantation Blackberry Wine
3 tablespoons butter
To prepare biscuits, preheat the oven to 475 deg. Blend the flour and cream in a bowl. Mix lightly and knead and roll out on a lightly floured surface 3/4 inch thick. Cut into 12 biscuits using a 2-inch heart shaped cutter. Place on baking stone and bake for 7 to 10 minutes or until golden brown.
For the filling, combine blackberries, 3/4 cup sugar, flour, 2tablespoons wine and lemon zest in a bowl and mix well. Let stand 30 minutes. Split biscuits into halves and spread each side with 3 tablespoons butter and jelly. Reassemble the biscuits. Sprinkle a thin layer of the filling over the bottom of a greased
9x 13 baking dish. Arrange the biscuits over the layer and sprinkle the remaining blackberry mixture around the biscuits.
Whisk the half-and-half, 3/4 cup sugar, 3 tablespoons wine and the eggs in a bowl until the sugar dissolves and pour over the prepared layers, covering biscuit tops. Chill for 1 hour. Preheat oven to 350 deg. Place 3 tablespoons butter on top. Place baking dish on baking sheet. Bake for 40 minutes or until set. Serve warm with ice cream and drizzle with Belle Meade Plantation Blackberry Wine Chocolate Sauce.