 making one of our family favorites, Blackberry Cobbler, just like my momma did. We're going to start, I've got a lot of blackberries in this container and this is a berry keeper if you're wondering what it is. And you can pick it up and see the berries are in a net type thing. You only need a couple of pints for my Blackberry Cobbler and I've got more than that. So I'm using all that I've got and they've already been washed, although I do see some on one of them. We are going to put some sugar in them and really I probably got at least double the recipe in here. So for about two pints of blackberries you're going to use about a cup and a half of sugar and I have got more like four in here so I'll be using about three cups of sugar so it's going to be a lot of sugar. That's one. All right we're going to go ahead and turn this on. Now I have got to add one more half cup to have three whole cups of sugar. That's a lot of sugar but blackberries are bitter. So you normally use a half which is a quarter cup of butter but I'm going to use a half cup of butter because we're doubling this recipe. All right I had added just a little bit of water just one cup just to start it but you can add it all at one time if you want to but now I'm going to go ahead and and finish adding all my water because you know I did double the recipe. So that right there is two cups and I got to get two more and then we're going to bring it to a good boil and while it's boiling for about 10 minutes it gives you time to make the topping for your pie. So that's a good thing so I have turned it up on high now because it's been on low temperature for a while and it's given that sugar time to kind of melt good and I'm going to put a top top back on it and we are going to wait on it come up to a good boil and I'll take the top off while it's boiling for 10 minutes. So now we're going to hop right here. We're going to make some biscuit dough. Now in my cookbook I tell you to use biscuit mix that I that you've already got put up you know made because I have a recipe for my biscuit mix and you can use this uh self-rising white lily flour to make it uh but I don't have any made up right now so I'm just going to need a cup of biscuit mix. So I'm going to make my own real quick and the way to do that is you use your biscuit you use your flour and you use shortening. Now since I'm making a cobbler and uh I didn't store this as biscuit mix I'm going to make it out of butter. So we will work that in here with a blending fork and this is my old fashioned one and like I said I told you guys the other day you can get one like this online on my website and they're very affordable and it'll be one of the best things you've ever had in the kitchen for real um but this is really truly an antique one that's from the 40s it's called a foley fork and so we are just taking uh this blending fork and we're blending this in until it's about pea size until the buttery is this time I'm using butter I'm used to saying short and when I'm making a biscuit but hey this is a cobbler topping so why not use butter right but now I don't use butter when I make my biscuit mix because I stored it room temperature but if you want to make make it with butter you can store it in the refrigerator but I personally think that biscuits are fluffier and prettier with shortening now they probably taste better with butter because everything is better with butter and get this ready for the top of our order I'm about out of my bag of flour I should have go through it fast and I'm so out of it that I think I'll put the rest of it in my biscuit bowl that's my biscuits from this morning I've mastered that bag of flour now when you make a dough for a cobbler I personally don't want to use buttermilk I like to use sweet milk which is what we call regular milk mama always said hand me the sweet milk if she ever said hand me the milk we said which one and she either said buttermilk or sweet milk and that's where we get that from from growing up now I'm going to add milk in here just until all of this clings together and there's no more mix in the bottom of the bowl and you should add it a little bit at a time you shouldn't even have to measure it matter of fact it's better when you're making biscuits scones dumplings topping anything like that to add your milk a little bit at a time and not use a recipe for the liquid part it's just better because some people might use a heaping cup and some people might flatten their cut and some people may use a real tea cup and you know so you're just better off I just added too much not too bad just not you know using a recipe for the liquid now for a topping I'm going to flour the surface put this out on my surface and I'm actually going to need a little bit because I want to make a design with this for the top of my cobbler and like I said you got plenty of time to do this part while you are waiting on your berries to cook they need to cook some okay okay that's plenty so now I'm going to get my rolling pin and we're going to roll it out and you can make a lattice top if you want to or you can just use a design um tool and which is what I'm going to do because it's easy and I don't want to do lattice top ever it's too much of a pain in the butt to me now I'm a cook and I'm a good southern cook but I don't have to make everything look like I'm a master baker okay as long as it tastes good if y'all don't have a wood surface and you want a wood surface for your pastries show them that board right there Chris I'll quit doing this for a second this is a board you can order on amazon it's around 70 dollars and it on one side it has a design to show you how big a pie crust needs to be when you roll it out it's real affordable and it's something you can use at home now it doesn't come pre-conditioned so you have to get you some mineral oil and rub it down good before you use it but it's a very cheap alternative to trying to get you a fancy cutting board or some wood countertops in the kitchen okay and that's the whole reason I have it you probably think well why do you have it I have it because I had a viewer that wanted to spend the money on a custom cutting board like I have but she was mostly wanting it for a pastry surface and I personally did not want her to go spend the money for something like that and spend too much so I ordered the board to make sure it was adequate and something that I would recommend for my viewers to buy and that's why I ordered it okay this is our berries they have finally come to a boil you're going to want plenty of juice in it like this because we're going to add some dumplings all mama always added dumplings to her blackberry cobbler and sometimes when she made sweet potatoes she would put in dumplings and I made some extra dumplings the other night and froze them and so we're going to get those out and throw them in this cobbler but we're going to let it boil a good 10 minutes first okay because you want it to cook some all right it's time to put the cream and our berries when you use milk and anything that's boiling do not use skim milk do not use anything but whole milk or cream if you do it will curdle and I've been known to do it a few times so sometimes you live and learn I'm going to use evaporated milk and that way this will not happen you can this me and Chris don't buy whole milk so you're going to be using a cup and a quarter since it's cream it shouldn't curdle so let's cross our fingers and it don't it makes a difference so I'm just using the whole can because that's another quarter cup okay and now we're going to bring this to a boil and we're going to drop our dumplings in this is how mama made blackberry cobbler she put milk in it then mama used just whole milk most of the time and I don't buy whole milk so I have to use the canned milk but either way it's absolutely dish delicious and you'll probably think whole milk in cobbler it's delicious blackberry cobbler is bitter a little bit bitter and so you need to add that cream in there to cut that really really sharp taste of the blackberries and oh my gosh does it make it delicious so you put cream in a lot of stuff you put cream and roast when you thicken it and you put cream and chicken and dumplings when you thicken it and so why not in some good old cobbler with dumplings right now we make dumplings the other day and I had extra and I made them on purpose because I'm y'all's making this cobbler and I thought you know what I'm going to put these in the freezer so I took a sheet pan put some parchment paper down laid out a row of dumplings put another sheet of parchment paper down load out laid out some more dumplings on top of those and put them in the freezer and I got them good and frozen and then put them in a bag together and they've been sitting out at room temperature for a little while this has to come to a boil before we drop our dumplings I'm going to put a little butter on this crust that I'm going to go ahead and do it before I put the design in it and to me the easiest way to do it is with your hands so get you some soft butter and butter the top of your cobbler topping and nothing is a better instrument for doing this than your fingers for real because it's delicate and you don't want to tear the dough so I think I'll go ahead and just add a little bit of salt while I'm thinking on it and it has clabbered a little bit let's just talk about it well mama always did it and that's the best of cream as you can get right there so we're going to drop these in so you're going to start dropping in your dumplings when it's come to a good boil and I don't have a whole lot of dumplings but anything that I don't use for the top I can also put in here and add a few more if I want to because you don't want to add the dumplings get them about done and then add some more another thing is if you're going to make chicken and dumplings or dumplings for a cobbler or whatever you're putting dumplings in don't make a batch of dumplings drop them and then turn around and make more make all your dumplings at one time so that you're not you know so that they're all getting done at the same time because it's going to take them about 15 minutes to get done right now they look white and kind of puffy because they're not done roll it over your dough like that and don't try to pull it apart yet okay we're going to get it over here on our cobbler first so we're waiting on our dumplings and then we'll bring this over there and make it pretty I'm going to thicken mine broth a little bit because it's not going to thicken in the oven and you can see right now it's kind of I'll show you about how it looks about like that I want it just a little bit thicker than that and I don't want to add a lot of water to it because I've already got plenty of juice in here so I put a little bit of water and a big heaping tablespoon of cornstarch in here and we're going to add it and mix it in and it'll give it just enough thick see how it's thickening so that my cobbler will be not soupy okay anytime you're making a cobbler if you need to add a little bit of starch do it just make sure you mix it up really good so that oh that's hot so that you um don't get lumps in it you know from the starch I always use it for work most of the time now I'm hoping that this pan is big enough I'm afraid to put I guess I can put it all in there all of it y'all but close now we're going to put our topping on it and get it in the oven put it on here you know what I can't let this thing um have too much dough on it because I filled it so full of the cobbler so I had to be real careful and not you know like overload it but now if you've got more room then stuff your dough around the edge some you don't have to worry about it you know falling through or whatever and I didn't do the best of jobs pulling that apart so I like a lot of dough all right let's put some sugar on the top of it and if this was a different kind of cobbler I would put some spices but not for blackberry I don't do that now you're going to get this in the oven at 400 degrees until the top is nice and brown and I'm going to go ahead and put a sheet pan underneath this one just in case it bubbles over because I have a feeling it might I'll just put some foil under it that's what I'll do that thing is full so I'm only a piece of foil underneath it because I know it's going to bubble we'll see how I'm at minute it's time to get out this cobbler I'm going to let y'all see that I put foil under it move so to it's time for the dogs to be out this evening and you can see that it did boil over a little bit but the foil captured it thank goodness and I'm going to sit it right here on the counter and let it cool you can see what little bit dropped right there went too bad not near as much as I thought would come out of it but boy is it gonna be good y'all hey y'all I'm gonna show you my favorite way to eat this cobbler it is not when it's hot with ice cream it is actually when it's at room temperature I don't know why but I think because when I was a kid I'd sneak and get it when mama wouldn't be looking out of the refrigerator I would eat it cold out of the refrigerator so my favorite way to eat it is when it's at room temperature or cold and this right now is at room temperature I wanted to show you this because to me with blackberry cobbler when you eat it when it's hot it just doesn't give the cream and the butter justice like when you eat it at room temperature I know that sounds crazy but just try it so when it's at room temperature to me oh my gosh is it good what are you doing this is extra footage you need to eat it and say how much you love it and how good it is oh this is me eating it right out of the bowl at room temperature and I have to say I could eat the whole thing you can just taste the cream and the butter oh my gosh and it brings back so many memories