Biscuit Lattice


  • c. sifted flour
  • tsp. baking powder
  • 1 tblsp. sugar
  • ¼ tsp. salt
  • ¼ c. butter or margarine
  • ¼ c. milk
  • 1 egg, slightly beaten


  • Sift together dry ingredients.
  • Cut in butter. Make well in center; add milk and egg all at once; stir with fork into soft dough. Turn out on lightly floured pastry cloth and knead dough 10 times. Roll dough into 7" X 9" rectangle; cut in seven (9") strips. Place 4 strips on hot filling one way, lattice other 3 strips opposite way. Start with center strip. Bake as directed in recipe for Concord Grape Cobbler.

To Freeze Cobbler Filling: Pour hot filling into 8" square foil-lined baking pan; cool and freeze.

  • Remove block of filling from pan; overwrap and return to freezer. Recommended storage time: 3 to 4 months.

To Serve: Return unthawed filling to pan. Dot with butter. Bake in hot oven (400°F.) about 35 to 40 minutes until bubbling hot, stirring occasionally.

  • Remove from oven, cover with Biscuit Lattice; return to oven and bake about 20 minutes. Serve warm.