A rustic classic filled with blackberries, from my Grandmother's recipe book.
or make your own
Mix ¾ cup sugar, flour, salt, lemon juice, and 3½ cups blackberries. (Reserve a ½ cup for garnish.)
Roll out the biscuit dough on floured board to form a rectangle 16 x 9 inches.
Mix together the remaining sugar (2 tablespoons) and cinnamon in a small bowl.
Brush with butter and sprinkle with 2 tablespoons sugar and cinnamon, mixed together.
Place the blackberry mixture down center of dough, roll up and shape in a ring on greased cookie sheet. If the roll breaks, just pull together again in a rustic fashion.
Pinch ends together. With scissors, make cuts in the ring at about 2 inch intervals, not cutting completely to center for the ring.
Bake in preheated oven at 425 degrees F for 25 to 30 minutes, or until browned and bubbly.
Heap the reserved berries in center and top with whipped cream and a berry.
Serve and enjoy.