Sweet Cinnamon Biscuits with Inebriated Stewed Blackberries

Directions

1. Directions for biscuits:
2. 1. Preheat oven to 500 degrees. Line a baking sheet with parchment paper or a nonstick silicone baking sheet. Set aside.
3. 2. In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in milk, and gently mix until just combined.
4. 3. Turn dough out onto a lightly floured surface. Kneed lightly, using the heal of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn, and repeat about 8 times. (It's not yeast bread; you want to just barely activate the gluten, not over-work it.) Using a lightly floured rolling pin, roll dough to 1/4 to 1/2-inch thickness in roughly a 12x12-inch square. (The dough will be tender.)
5. 4. Using a pastry wheel, cut dough into strips approximately 4x2-inches. Liberally brush dough with milk, and sprinkle with 2 tablespoons cinnamon sugar. Using an offset spatula, transfer the strips of dough to prepared baking sheet.
6. 5. Bake until deep-golden brown, approximately 10 minutes. Remove to a rack to cool.
7. 6. To serve, divide sweet biscuits among 6 serving bowls, and top with stewed blackberries. Garnish with sweetened whipped cream. Serve immediately.
8. Directions for berries:
9. 1. Place blackberries in a medium saucepan with 1/2 cup water, sugar, and salt. Bring to a boil over high heat, and cook, stirring with a whisk or old-fashioned potato masher to crush the berries, until the berries are pulpy, 3 to 5 minutes.
10. 2. In a liquid measuring cup, combine remaining 1/4 cup water and flour. Stir well with a fork or small whisk until well combined and lumps remain. Add flour mixture to berries, and return to a boil. Cook until slightly thickened, another 3 to 5 minutes. Add vanilla, and remove from the heat. Add butter, stirring to combine.