Biscuit Topping

1 1⁄4 cup (300 grams) all purpose flour
1 tablespoon (13 grams) granulated sugar
1 1⁄2 tablespoon (18 grams) baking powder
1⁄2 cup (125 grams) cold butter, diced
1 cup (222 grams) buttermilk


8 cups blackberries
2 cups dried apricot strips
1 1⁄2 cups granulated sugar
1 teaspoon cornstarch
Zest of 1 orange


Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F

Biscuit Topping

Start by making the topping. Combine the flour, sugar, and baking powder and mix together by hand. Using a mixer, attach the paddle and turn to speed 2. Slowly add the butter to the dry ingredients; it should turn into a crumbly mixture. Slowly incorporate the buttermilk until the dough comes together.

Note: You may also use a Cuisinart with the dough tool or blade attachment, or the dough can also be made by hand.

Turn the dough out onto a floured counter and press into a ball. Gently roll out to a rough square and fold the square in half and then roll out again to a square.

Wrap in plastic wrap and chill until ready for use.


In a large bowl combine the blackberries, dried apricots, sugar, cornstarch and orange zest. Mix well and pour into a 9 x 13 baking dish.

Pull the biscuit topping from the refrigerator and pinch pieces off that are the size of quarters and place in an even layer over the berries.