Happy 4th of July! Office Closure Notice and Fun Dessert Idea

Happy 4th of July weekend to you all!

We hope that you enjoy your time with friends and family while celebrating the independence of our wonderful country.

Our Office will be closed Monday, July 3rd and Tuesday, July 4th. We will resume to normal business hours on Wednesday, July 5th.
For any emergencies please call us at: 713-571-7591

4th of July Recipe Idea:

Berry Cobbler


You need 8 cups of berries total.Use 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups chopped strawberries, and 1 and 1/2 cup raspberries. Keep in mind that the juicier the fruit (raspberries, strawberries), the more liquid-y your berry layer will be.




1.Mix the berry layer ingredients together: Gently mix berries, a little sugar, cornstarch to thicken, a squeeze of lemon juice (to brighten the flavors), and vanilla extract together. Spread evenly into a 9×13 inch baking pan.

2.Make the biscuit dough: You need flour, sugar, baking powder, salt, butter, and buttermilk. Mix the first 4 ingredients together, then cut in cold butter with a pastry cutter until pea-sized crumbs form. These flour-coated butter crumbles promise a flaky soft, yet crisp biscuit topping. After that, mix in buttermilk. Buttermilk creates an ultra-rich biscuit. Just like when we make cheddar biscuits, it’s important that the butter and buttermilk are both very cold, otherwise the dough will completely melt down into the berries. This biscuit topping is actually very similar to my homemade biscuits, but includes a little sugar since it’s dessert.

3.Arrange dough on top of the berries: Flatten sections of the biscuit dough out with your hands, then place them on top of the berries.

4.Top with buttermilk & coarse sugar: Because it’s fun to be extra, brush the biscuit dough with buttermilk. This creates a lovely sheen on top. For some sparkle and extra crunch, sprinkle with coarse sugar. You could also use an egg wash like we do with mixed berry slab pie.

5.Bake: Bake until the biscuits are golden brown, about 45 minutes.

Cool for only 5 minutes: Just enough time for you to get out the vanilla ice cream.

Source: Sally’s Baking Recipes