Berry roll
Instructions:
- So many of the desserts served in the 1930s are very similar to those that have once again gained popularity in Texas. This roll is an elegant end to summertime meals.
- 1 small recipe biscuit dough, made extra rich
- 3 cups slightly crushed berries
- 2 cups sugar
- 2 tablespoons flour
- Butter
- 2 cups boiling water
- Biscuit Dough:
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup margarine or butter
- 1/3 cup milk
- Prepare a rich biscuit dough and roll out to a thickness of about ¼ inch.
- Spread this with crushed berries that have been combined with 1 cup sugar and 2 tablespoons flour.
- Roll as a jelly roll and make slices about 1 1/2 inches wide. Dot this with butter. Place in an oiled baking pan.
- Melt remaining cup of sugar in iron skillet, add 2 cups boiling water.
- When sugar is completely dissolved, pour over roll and bake slowly until golden brown.
- Combine the flour, baking powder, cream of tartar, salt, and sugar through a sifter or strainer into a large mixing bowl.
- Cut the butter into small cubes.
- Work the butter into the dry ingredients. Mix well.
- Pour milk into the batter and stir it in with a fork.
- The consistency should be slightly lumpy.
- Sift some flour on a countertop or other fat surface and spoon the dough onto it.
- Knead the dough for a few minutes until it is smooth.
- Too much kneading makes dough tough.
- Using a lightly floured rolling pin, flatten the ball into a circle.
- Work from center outward until the dough is about 1/4 inch thick.