Blackberry Biscuit with Lemon Glaze

A blackberry biscuit is a sweet and savory treat perfect for breakfast, brunch or anytime you want something special. It’s made with juicy blackberries in a buttery, flaky biscuit and topped with a sweet lemon glaze making it a treat your whole family will love. 

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Blackberry biscuits topped with a yummy lemon glaze combines savory fluffy biscuits with fresh blackberry filling for a delicious breakfast dish your whole family will love!

Growing up in the deep south, our summers were spent searching for wild blackberries. We knew all the best spots to look for this tart little berry. The best ones were usually deep in the thorns, but it was worth it to pick a juicy snack. 

Now I grow several different varieties of blackberries in my garden. Thankfully they’re the thornless variety so no more scratches. I harvest them in the summer and freeze them to use in recipes like this. 

Southern Biscuits

Biscuits are also a staple on the southern breakfast table. They’re warm, soft, and the perfect addition to round out a rich breakfast. Occasionally, I like to change up the traditional biscuit and make something extraordinary. A blackberry biscuit hits the mark. 

If you love biscuits check out my sweet potato biscuit recipe. They’re absolutely divine!

Biscuits are easy to make and only require a few simple ingredients you probably have in your pantry. 

Why You’ll Love Blackberry Biscuits

It’s simple. Homemade biscuits are simple to make and don’t require any preparation or planning. You can take the ingredients right out of the fridge and use them. 

The blackberries. Blackberries are a special treat that adds a ton of fresh flavor to the biscuits. You’re going to love the mix of savory and sweet. 

It’s a cast iron recipe. If you love cooking with cast iron this recipe is for you. The biscuits cook perfectly in your cast iron skillet. 

It’s quick and easy to make. Unlike sourdough, the blackberry biscuit doesn’t need to rise. You can prep them, bake them, and serve them all in the morning. 

What You’ll Need to Make a Blackberry Biscuit. 

Materials 

• Cast iron skillet- not entirely necessary, but it will cook your biscuits evenly and perfectly. 
• Glass mixing bowls 
• Wooden spoons 
• Pastry cutter
• Flour sifter 
• Rolling pin 
• Biscuit Cutter 

For my favorite kitchen tools, check out my homestead kitchen must-haves.

Ingredients 

• 3 cups Self Rising Flour- I love White Lily  
• ½ tsp salt 
• ½ cup butter-cold ( you could also use ½ cup lard in place of butter) 
• 1 ¼ cups buttermilk-cold. Start with 1 cup and add a little until the dough just comes together.

Blackberry Biscuit Filling

• 1 ½ cups blackberries- frozen is fine 
• ¼ cup water
• ¼ cup sugar 
• ¼ tsp salt 
• 1 tbsp cornstarch
• 2 tbsp lemon juice 

Lemon Glaze 

• ¼ cup butter- melted 
• ½ cup confectioner’s sugar 
• 1 tbsp lemon juice

Directions

Blackberry Filling

1. Preheat the oven to 425° F and pre-heat the cast iron skillet. 
2. Begin by making the blackberry filling. Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
3. Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
4. Turn the heat down to low and allow the berries to simmer. 
5. Whisk together the lemon juice and cornstarch. Make sure the lemon juice is cool before combining it with the cornstarch. Slowly stir the slurry into the blackberries. 
6. Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat. 

Biscuits

1. While the sauce cools, make the biscuits. Sift the flour and salt together into a glass mixing bowl. 
2. Cube the COLD butter into ½-inch cubes. Add the butter cubes to the flour and cut it in with a pastry cutter until it’s pea-sized or smaller. 
3. Slowly add the COLD buttermilk combining it with a wooden spoon. You want it to just come together to form a dough. Don’t over-mix it! 
4. Turn the dough out onto a floured surface. Knead the dough less than 10 times until it comes together and is somewhat smooth. Again, don’t over-knead the dough. 
5. Roll or pat the dough into a rectangle until it is ½ inch thick.
6. Spread the blackberry filling over the top of the dough in a thin even layer. 
7. Carefully roll the dough into a log so that the filling is between the layers, but not mixed in with the dough.
8. Cut the rolled dough into 1-inch thick biscuits using a biscuit cutter or the rim of a glass. The dough can be sticky so sprinkle some flour over it as you’re rolling.
9. Place the biscuits into the pre-heated cast iron skillet. You want the biscuits to barely touch. This will make them rise. 
10. Lightly brush the biscuits with a little buttermilk. 
11. Bake the biscuits in the preheated oven for around 20 minutes unit they are golden brown.

Glaze

1. While the biscuits bake, whisk the melted butter, confectioner sugar, and lemon juice together to form a glaze.
2. Remove the biscuits from the oven and allow them to cool slightly. 
3. Spread the lemon glaze over the top of the biscuits. Serve immediately. 

Pro Tips: 

-Keep the biscuit ingredients cold for a soft, flakey, melt-in-your-mouth biscuit. I remove the ingredients from the fridge right before I use them. Cold butter is the secret to a good, fluffy biscuit. 

-Do not overwork your biscuit dough. This isn’t a typical bread dough. Overworking the dough will make a hard biscuit that doesn’t rise well. 

-Add the buttermilk a little at a time. 1 ¼ cups isn’t an exact measurement. You want the dough to be moist, but not overly sticky. You can always add more buttermilk, but you can’t take it away. 

-Allow the blackberry filling to completely cool before adding spreading it over the biscuits. This will ensure your butter stays cold. 

FAQs 

Is buttermilk or whole milk better for biscuits? 

Buttermilk is best for biscuits. It will cause the biscuits to rise due to a chemical reaction. If you don’t have buttermilk on hand, combine 1 tbsp white vinegar per one cup of milk. 

Should you sift the flour before making biscuits? 

Sifting the flour isn’t mandatory, but it makes the dough light and smooth. I also sift the salt in with the flour to make sure everything is evenly distributed. 

Do I have to use self-rising flour in biscuits? 

No, you can use all-purpose flour in this recipe. I just prefer white lily self-rising flour. If you are using all-purpose flour add 2 tablespoons of baking powder to the flour before sifting with the salt. 

Buttermilk biscuits are a fresh and delicious recipe you’ll be making on repeat. Give them a try for your next family gathering!

If you enjoyed this recipe, please share it! Thanks for visiting my farm. 

More from the farm

Sweet Potato Biscuits

Southern Buttermilk Biscuits