Go Back
casey

Blackberry Biscuit with Lemon Glaze

Soft, fluffy biscuit with juicy blackberries and topped with a sweet lemon glaze
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8
Course: Breakfast, brunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 Cups Self Rising Flour I love White Lily
  • 1/2 tsp Salt
  • 1/2 Cup Butter Cold
  • 1 1/4 Cups Buttermilk Cole
Blackberry Filling
  • 1 1/2 Cups Blackberries
  • 1/4 Cup Water
  • 1/4 Cup Sugar
  • 1/4 tsp Salt
  • 1 tbsp Cornstarch
  • 2 tbsp Lemon juice
Lemon Glaze
  • 1/4 Cup Butter Melted
  • 1/2 Cup Confectioner's Sugar
  • 1 tbsp Lemon Juice

Equipment

  • 1 Cast Iron Skillet
  • Glass Mixing Bowls
  • Wooden spoon
  • pastry cutter
  • Flour Sifter
  • Rolling Pin
  • Biscuit Cutter

Method
 

  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.
Lemon 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.