Blackberry biscuits for weekend mornings



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I’ve said it before and I’ll say it again: weekend mornings were made for warm biscuits. (Scones make a perfectly acceptable substitute.) I’m a particular of scones studded with berries – dark purple or brilliant red, their juices beginning to ooze before I even add butter. (A handful of white chocolate chunks is a perfect pairing, if you want to add some along with the berries.)

Although fresh berries aren’t yet in season, they remind me that spring is right around the corner. Blackberries are inexpensive in markets these days, and are always available frozen; if you use frozen berries, don’t thaw them, or they’ll release their juices into the dough, turning it purple and making it sticky and watery. Although this biscuit dough calls for heavy cream, it’s actually lighter than many versions made with butter – containing only flour, sugar, baking powder, salt and cream – this is the most basic biscuit you’ll ever make. Feel free to swap blueberries, chocolate chips or dried fruit – or make them savoury with a handful of grated cheese and/or some chopped fresh herbs or crushed garlic.

Blackberry Cream Biscuits

3 cups all-purpose flour

2 Tbsp. sugar

1 Tbsp. baking powder

1/4 tsp. salt

2 cups heavy (whipping) cream

1 1/2 cups fresh or frozen (don’t thaw them) blackberries (or raspberries)

extra cream or milk, for brushing (optional)

coarse sugar, for sprinkling (optional)

Preheat the oven to 400F.

In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the blackberries and quickly toss to coat, then add the cream and stir just until the dough comes together.

On a lightly floured surface cutting board, pat the dough into a circle about an inch thick. Cut into wedges and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar.

Bake for 15-20 minutes, or until golden. Serve warm. Makes 8-10 biscuits.

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