Quail Run Ranch

I got this recipe from somewhere and the somewhere said it was from Chez Panisse……

which is that famous restaurant on Shattuck in North Berkeley that I have eaten at a handful of times in the past. We always ate upstairs in the café and never in the first-floor part where it’s prix fixe. Upstairs it was always outstanding, and I loved watching the cooks behind the counter doing their thang.

4-6 servings or 2-3 depending on how you’re feeling.

The blueberries

4-1/2 cups blueberries (I used frozen, but they can also be fresh)

1/3 cup sugar

1 tablespoon all-purpose four

The biscuits

1-1/2 cups all-purpose flour (I use King Arthur. Don’t use insipid cheap flour. Please.)

½ tablespoon kosher salt

1-1/2 tablespoons sugar

2-1/4 teaspoons baking powder

5 tablespoons cold unsalted butter, cut into small pieces

¾ heavy cream

Additional heavy cream for serving

Heat the oven to 375 degrees. Prepare the berries by putting them in a bowl and toss with the sugar and the flour. Set aside

Make the biscuit dough. Mix flour, sugar, salt and baking powder in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the cream and mix LIGHTLY until the dry ingredients are moistened.  You might have to add a little cream.

Put the berries in a 1-1/2 quart baking dish. Make rough patties out of the dough, 2 inches in diameter and 1/2 inch thick. They do NOT have to be perfect and don’t overwork them. We’re talking pretty much lumps of dough kind of formed into patties. Arrange over the berries. Bake until the biscuits are lightly browned and juices bubbling, 35 to 40 minutes.

Let cool a little bit and serve warm with a little cream pored over.