3 C. Blackberries
1/3 C. Sugar
1/4 t. Cinnamon
1/4 t. Nutmeg
1/4 t. Ground cloves
1/4 C. Molasses
2 T. Lemon juice
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1 C. Flour
1-1/2 t. Baking powder
1/2 t. Salt
3 T. Butter; cold
1 T. Vegetable oil
1 Egg; lightly beaten
1/4 C. Milk, divided
1 Egg yolk; for the glaze

Preheat the oven to 375 degrees F. Lightly flour a deep, 9-inch baking pan/casserole.

Combine blackberries with sugar, spices, molasses and lemon juice. Transfer to baking dish. Prepare the biscuit topping: Sift the flour with the baking powder and salt. Cut the butter and oil with a pastry blender until the mixture resembles coarse crumbs. Stir together egg and 1 tablespoon of the milk, if necessary, to form a soft dough. Roll the dough out lightly on a floured surface to about 1/2-inch thick. Cut as many circles possible with biscuit cutter. Cover berries with dough. Combine rest of milk and egg yolk. Brush over dough. Bake, uncovered, for 25 minutes or until golden brown.

Serve with some decadent Royal Crown Vanilla Ice Cream or whipped cream.

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