Blackberry Biscuits with Blackberry Honey
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
8 – 9 biscuits
Ingredients
- 1 Package (6 ounces) Driscoll’s Blackberries
- 2 Teaspoons honey
- Zest of 1 lemon
- 4 Cups all-purpose flour
- 6 Tablespoons sugar
- 1 Tbsp. baking powder
- 1 Tsp. baking soda
- 1 Tsp. kosher salt
- 12 Tablespoons (1 ½ sticks) unsalted butter, frozen and grated
- 1 1/2 Cups buttermilk
- 1 Package (6 ounces) Driscoll’s Blackberries
- 1/2 Cup honey
- 1 Tbsp. butter
- 1/8 Tsp. kosher salt
Directions
- PREHEAT oven to 400°F.
- LINE a baking sheet with parchment paper.
- PLACE 1 package (6 ounces) blackberries into a small bowl.
- ADD 2 teaspoons honey and zest of 1 lemon.
- TOSS to combine.
- PLACE blackberry mixture into refrigerator until needed.
- PLACE 4 cups all-purpose flour into a medium bowl.
- ADD 6 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
- WHISK to combine ingredients.
- Step 3
- TOSS 12 tablespoons (1 ½ sticks) frozen and grated unsalted butter into flour mixture.
- PRESS and SQUEEZE butter into flour with fingertips until evenly incorporated.
- POUR IN 1 ½ cups buttermilk and FOLD mixture using a spatula until completely combined.
- REMOVE blackberries from refrigerator and STRAIN juices from blackberries.
- FOLD blackberries gently into dough using a spatula and TAKE CARE not to smash blackberries. (Dough should still be a bit shaggy.)
- SPRINKLE 2– 3 tablespoons flour over a work surface.
- TURN OUT dough onto work surface.
- KNEAD dough softly 3 times just until dough starts to take form. Do not over mix.
- SHAPE dough into a square about 2 inches tall.
- CUT dough into 4 portions using a bench scraper or sharp knife.
- Step 3
- STACK dough portion evenly on top of one another.
- FLOUR hands and PRESS DOWN on stack to consolidate into a square again.
- CUT dough again into 4 portions.
- STACK, PRESS DOWN, and CUT into 4 portions.
- REPEAT process once more.
- Step 3
- PRESS dough into a large rectangle about 1 ¼ inches tall.
- CUT dough into 8 – 9 rectangular biscuits.
- TRANSFER biscuits to prepared baking sheet and ALLOW even space between biscuits.
- BAKE 18 – 25 minutes or until tops begin to turn golden brown.
- PLACE 1 package (6 ounces) blackberries into a medium saucepan.
- ADD 1/2 cup honey, 1 tablespoon butter, and 1/8 teaspoon kosher salt.
- BRING mixture to a boil then REDUCE temperature to simmer.
- Step 3
- COOK berry mixture 7 –10 minutes and STIR and MASH berries occasionally until pureed.
- SERVE biscuits warm and DRIZZLED with blackberry honey.
- To grate butter, place in freezer until solid, then cut butter sticks in half. This will provide better grip for grating. Once grated, return to freezer until needed.
