These blackberry biscuit breads are original. They are sweet, light and fluffy. And the fruit in it is not common, so it makes it a nice original treat. The blackberries really add a pop of sweetness to it that is unlike any other fruit biscuit I have ever tried. I really love how well these come together and how it ends a meal just perfectly.
Check out what our friends over at Smart Schoolhouse had to say about this:
“What is your favorite meal? Breakfast? Dinner? Dessert? All of the above? Us too! Today we are sharing a sinfully sweet, soft, and creamy blackberry biscuit bread recipe. You could serve it for dessert, or if you’re in a fancy mood, serve it for breakfast! We don’t judge here…”
I totally agree! This is the perfect dish for any of these meals! You are going to love how easy it comes together and how delicious it is in the end.
Ingredients
1 cup of seedless blackberry jam (I use the sugar free kind)
8 oz. of Philadelphia cream cheese
2 container of Pillsbury buttermilk biscuits
4 eggs
2 cups of Land O’ Lakes half & half
2 teaspoons of cinnamon sugar
2 teaspoons of vanilla
1/2 cup of Domino packed brown sugar
Instructions
Put 1 cup of seedless blackberry jam in a pot and melt it on low (stirring occasionally).
Prepare a baking dish with non-stick spray.
Take 1 container of biscuits and cut each biscuit into 4 pieces (quarters). Place the biscuit pieces on the bottom of the baking dish.
Using your hands, separate the cream cheese into pieces and scatter it around with the biscuit quarters. Slowly pour the melted blackberry jam over the biscuit pieces and cream cheese.
In the mixing bowl, whisk together the eggs, half and half, cinnamon sugar, and vanilla. Pour that mixture over the blackberry jam in the baking dish.
Take your second container of Pillsbury biscuits and cut those biscuits into quarters as well. Scatter those biscuit pieces over the egg mixture.
Finally, top it all off by dusting everything with the brown sugar.
Bake covered at 350 degrees for 30 minutes THEN bake uncovered at 350 degrees for another 30 minutes (60 minutes total).
Serve warm. Makes about 8 servings.
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Quick Tip: Feel free to prepare this in advance and refrigerate until ready to use.
Thanks again to Smart Schoolhouse for this amazing recipe.
