|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Frozen blackberries||1 Bag (1 kg)|
|Lemon juice||1 Teaspoon|
|Graham cracker crumbs||1 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Buttermilk||2 Cup (32 tbs), baking|
|Milk||2⁄3 Cup (10.67 tbs)|
In 2-quart casserole, combine 3/4 cup sugar, cornstarch and cinnamon.
Stir in frozen blackberries and lemon juice.
Microwave at High for 8 to 12 minutes, or until mixture is thickened and translucent, stirring twice.
In custard cup, combine graham cracker crumbs and nutmeg.
Place butter in small mixing bowl.
Microwave at High for 1 1/4 to 1 1/2 minutes, or until butter melts.
Add baking mix, sugar and milk.
Stir until soft dough forms.
Spoon six equal portions of dough onto hot blackberry mixture.
Sprinkle tops of biscuits with graham cracker mixture.
Microwave at High for 4 to 6 minutes, or until biscuits appear dry and are cooked through, rotating casserole once.