Blackberry & Cream Biscuits
Ingredients:
- 1 pint fresh blackberries
- 2 cups self rising flour
- 1 tablespoon sugar
- 1.5 cups heavy cream
- unsalted melted butter, to taste
For the icing (optional):
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 1 tablespoon milk
Directions:
Preheat your oven to 500 degrees. In large bowl, combine the self rising flour & sugar. Stir in the heavy cream. Gently fold in the blackberries. If you’re having trouble folding in the blackberries, add a couple tablespoons more cream to make it easier.
Make drop biscuits or lightly flour a work surface, pat dough into a rectangle on the floured surface, & cut into squares (as detailed in this method here)
Place in a cast iron skillet or a 9×13 casserole dish if you don’t own a cast iron. (If you don’t own a cast iron, they’re my fave thing to cook with!). Brush with melted butter.
Bake at 500 for 17-20 minutes. Let cool for a few minutes & then drizzle with the icing if desired.
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