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Ingredients
- 4 tablespoons unsalted butter
- 1 (6 oz) container fresh blackberries
- 1 (6 oz) container fresh raspberries
- 1 ½ cups blueberries
- ½ cup (+1 tablespoon) sugar, divided
- 1 teaspoon kosher salt, divided
- 1 cup self-rising flour
- 3 tablespoons vegetable shortening
- ⅓ cup heavy whipping cream
- ½ cup buttermilk
- ½ cup all-purpose flour, for dusting
- 2 tablespoons sugar-in-the-raw
- Ice cream (optional, for serving)
- Whipped topping (optional, for serving)
Steps
- Preheat oven to 350°F. Add butter to 12-inch cast-iron skillet and bake skillet 5–6 minutes, until butter is melted. Meanwhile, combine in large bowl: all berries, ½ cup sugar, and ½ teaspoon salt until blended. Transfer fruit mixture to skillet and spread in even layer; set aside.
- Combine in large bowl: self-rising flour, remaining 1 tablespoon sugar, and remaining ½ teaspoon salt until blended. Add shortening to flour mixture; mix well with fingers (or two forks) until pea-sized crumbs form. Stir in cream and buttermilk until just blended (do not overmix).
- Add all-purpose flour to shallow dish. Evenly scoop and roll dough into 10 (2-inch) dough balls; dredge each ball in flour (shaking off excess). Arrange each round on top of fruit in single layer. Sprinkle top of biscuits with sugar in the raw. Bake 40–45 minutes, until lightly browned. Remove from oven and cool slightly before serving with ice cream or whipped cream (if desired).
Amount per ⅑ recipe serving: Calories 270, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 25mg, Sodium 410mg, Total Carb 36g, Fiber 4g, Sugars 21g, Protein 3g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%