Layered Berry Biscuit Dessert

Dessert for a Special Occasion - The End of a Long Week!

For a vacation week, it's been a long week.  It's been filled with things I don't especially like - doctor's visits, blood drawn, backyard pipe burst, cleaning & restocking cupboards, and the list goes on & on.  I've started exercising again and I'm a little sore.  I suppose it seems counter intuitive to eat dessert when I'm refocused on getting healthier.  I certainly don't think one should have dessert everyday.  But I do think it's important to have some "dessert" in your life.  Maybe it's actually dessert, or your favorite treat, or a new book, or a new outfit, or whatever makes you happy.  Life just can't be work, and worries, and too much to do - you have to have a "dessert" now and then.  Here is one of my favorites.  It isn't fancy but I think it's beautiful with the ruby juices soaking into the soft biscuit.  And it is scrumptious - truly a dessert to top of my week.

Berry Biscuit Layered Dessert

Ingredients

·      1 16-oz bag frozen mixed berries or blueberries

·      4 TB of berry jam

·      1/3 cup sugar (more or less depending on how sweet you like your berries)

·      2 TB Corn Starch + 2 TB Water

·      Juice of ½ lemon

Biscuits from Sour Cream Biscuit Recipe (recipe below)

Vegan Whipped Topping (I used Soyatoo)

Direction:

*Make biscuits & place in oven while preparing berry sauce.

1)   Dissolve cornstarch in lemon juice and water

2)   Place bag of berries, sugar, and jam in saucepan and cook over medium heat.

3)   Cook blueberry mixture until bubbly.  Add cornstarch mixture and continue cooking until thick and bubbly.  Allow to cool.

To Serve:

Slice biscuit in half.   Layer 1/2 biscuit, berry sauce, and non-dairy whipped topping.  Top with 2nd half of biscuit, more berry sauce, and more non-dairy whipped.

Sour Cream Drop Biscuits (The BEST vegan biscuits I've ever eaten)

Makes 6 large biscuits 

(I used the Sour Cream Biscuit Sticks from Betty Crocker Quick and Easy Cookbook as a base to create this recipe.)

 Ingredients

1  cup all-purpose flour

1 cup whole wheat pastry flour

3 teaspoons baking powder   

½ teaspoon salt

1/3 cup vegetable shortening

1¼ cups vegan sour cream

¼ - ½ cup plain almond milk (make a very wet drop batter)

1) Heat oven to 450 degrees.  

2) Mix flour, baking powder and salt in a large bowl.  Cut in shortening until mixture looks like fine crumbs.  

3) Stir in sour cream and stir until mostly mixed.  (Stir as little as possible).  Add milk until you have a very wet batter that will still hold the shape of a drop biscuit.

4) Drop dough in a glass casserole dish. 

5) Bake for 10 to 12 minutes or until golden brown.

And here's another treat: a beautiful view from Hurricane Ridge in Washington.

This was mid-July and seeing this lovely lady truly was a treat.
The picture's from far away because I didn't want to disturb her.