MARIONBERRY BISCUITS FROM SISTERS BAKERY

FOR THE BISCUITS:
2 cups bread flour
2 cups cake flour
1/2 cup sugar (plus extra sugar for berries)
1/8 teaspoon salt
2 tablespoons baking powder
4 tablespoons butter or margarine
2 eggs
1/4 cup water
1 cup buttermilk
3 cups marionberries (fresh or frozen)
FOR THE GLAZE:
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2 tablespoons 2% low-fat milk

TO MAKE THE BISCUITS:
Preheat oven to 350 degrees F. Spray a 9-by-13-inch pan with nonstick cooking spray.

In a medium bowl stir together the bread and cake flours, sugar, salt and baking powder. Cut in the butter until crumbly; set aside.

In a small bowl stir together the eggs, water, and buttermilk. Add to the flour mixture and stir until just combined. Turn out onto a lightly floured board and divide in half. Sprinkle each half with a little flour and roll out to a 6-by-8-inch rectangle.

Using a round 2 1/2- inch biscuit cutter, cut each rectangle into 8 or 9 biscuits. Place half of the biscuits in the prepared baking pan and top each with about 1/3 cup Marionberries. Sprinkle with granulated sugar if desired. Place remaining biscuits on top of berries.

Bake for 30 to 35 minutes or until golden brown.

TO MAKE THE GLAZE:
Stir together the powdered sugar, vanilla and milk until smooth. When biscuits have cooled slightly, spoon glaze over each biscuit.

Makes 8 biscuts
From: Sisters Bakery; Sisters, Oregon
Source: Oregonian FoodDay, 12/31/96