Description
Tender, flaky biscuits packed with juicy blackberries and topped with a bright lemon glaze. Perfect for a special breakfast or brunch.
Ingredients
For the Biscuits:
2 cups all-purpose flour
1 Tbsp baking powder
1½ tsp salt
½ tsp cinnamon
3 Tbsp sugar
1 stick unsalted butter, very cold or frozen
¾ cup buttermilk, more if needed
1 cup frozen blackberries
1½ tsp grated lemon zest
½ stick melted salted butter, for brushing
For the Berry Toss:
1 Tbsp sugar
1 Tbsp lemon juice
For the Glaze:
1 cup powdered sugar
½ stick butter, melted
zest of 1 lemon
1 Tbsp + 1 tsp lemon juice
Instructions
- Step 1: In a small bowl, gently toss the frozen blackberries with 1 tablespoon of sugar and 1 tablespoon of lemon juice. Set aside.
- Step 2: Preheat your oven to 500°F. Lightly grease a cast iron skillet.
- Step 3: In a separate small bowl, prepare the glaze by stirring together the powdered sugar, ½ stick of melted butter, zest of 1 lemon, and lemon juice until smooth. Set aside.
- Step 4: In a large bowl, whisk together the flour, baking powder, salt, 3 tablespoons of sugar, cinnamon, and 1½ teaspoons of lemon zest.
- Step 5: Grate the frozen unsalted butter into the flour mixture or cut it in with a pastry blender until the pieces are about the size of peas.
- Step 6: Slowly pour in the buttermilk, mixing gently with a fork until the dough just begins to pull away from the sides of the bowl. Do not overmix.
- Step 7: Turn the dough out onto a well-floured surface. Press the dough flat to about a ½-inch thickness. Drain any excess liquid from the blackberries and scatter them over the dough.
- Step 8: Fold the dough over to enclose the berries, then gently press it out again to about a 1-inch thickness.
- Step 9: Using a biscuit cutter, knife, or round mug, cut the dough into 8 biscuits and arrange them in the prepared skillet.
- Step 10: Bake for 7 to 8 minutes. Carefully remove the skillet from the oven and brush the tops of the biscuits with the melted salted butter.
- Step 11: Return the skillet to the oven and bake for another 7 to 12 minutes, for a total of 15-20 minutes, or until the tops are lightly browned.
- Step 12: Let the biscuits cool in the skillet for about 10 minutes before drizzling with the lemon glaze.
Notes
For the best texture, ensure your unsalted butter is very cold. Freezing it for 10-15 minutes before grating is a great method.
Drain the blackberries well before adding them to the dough to prevent it from becoming too wet.
Baking time can vary by oven. Keep a close eye on the biscuits after the 15-minute mark to prevent them from burning.
You can use a large, floured cutting board for dough preparation for easier cleanup.
White Lily or King Arthur all-purpose flour are recommended for this recipe.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American