1 1⁄4 cup (300 grams) all purpose flour
1 tablespoon (13 grams) granulated sugar
1 1⁄2 tablespoon (18 grams) baking powder
1⁄2 cup (125 grams) cold butter, diced
1 cup (222 grams) buttermilk
8 cups blackberries
2 cups dried apricot strips
1 1⁄2 cups granulated sugar
1 teaspoon cornstarch
Zest of 1 orange
Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F
Start by making the topping. Combine the flour, sugar, and baking powder and mix together by hand. Using a mixer, attach the paddle and turn to speed 2. Slowly add the butter to the dry ingredients; it should turn into a crumbly mixture. Slowly incorporate the buttermilk until the dough comes together.
Note: You may also use a Cuisinart with the dough tool or blade attachment, or the dough can also be made by hand.
Turn the dough out onto a floured counter and press into a ball. Gently roll out to a rough square and fold the square in half and then roll out again to a square.
Wrap in plastic wrap and chill until ready for use.
In a large bowl combine the blackberries, dried apricots, sugar, cornstarch and orange zest. Mix well and pour into a 9 x 13 baking dish.
Pull the biscuit topping from the refrigerator and pinch pieces off that are the size of quarters and place in an even layer over the berries.
Cover with foil and slide into the oven. Bake for 45 minutes covered and then remove the foil to get a golden color on the biscuit topping — this could take from 5 – 10 minutes depending on how hot your oven is. Remove pan from oven and let cool for 10 minutes.