Blackberry Biscuit with Lemon Glaze
Soft, fluffy biscuit with juicy blackberries and topped with a sweet lemon glaze
Equipment
- 1 Cast Iron Skillet
- Glass Mixing Bowls
- Wooden spoon
- pastry cutter
- Flour Sifter
- Rolling Pin
- Biscuit Cutter
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
Instructions
- Preheat the oven to 425° F and pre-heat the cast iron skillet.
- Begin by making the blackberry filling. Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
- Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
- Turn the heat down to low and allow the berries to simmer.
- 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.
- Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat.
Biscuits
- While the sauce cools, make the biscuits. Sift the flour and salt together into a glass mixing bowl.
- 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.
- 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!
- 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.
- Roll or pat the dough into a rectangle until it is ½ inch thick.
- Spread the blackberry filling over the top of the dough in a thin even layer.
- Carefully roll the dough into a log so that the filling is between the layers, but not mixed in with the dough.
- 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.
- Place the biscuits into the pre-heated cast iron skillet. You want the biscuits to barely touch. This will make them rise.
- Lightly brush the biscuits with a little buttermilk.
- Bake the biscuits in the preheated oven for around 20 minutes unit they are golden brown.
Lemon Glaze
- While the biscuits bake, whisk the melted butter, confectioner sugar, and lemon juice together to form a glaze.
- Remove the biscuits from the oven and allow them to cool slightly.
- Spread the lemon glaze over the top of the biscuits. Serve immediately.