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

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g