Blackberry & Cream Biscuits
BLACKBERRY & CREAM BISCUITS – this recipe has just 4 ingredients & is so easy to make. Great for breakfast or dessert. They’re out of this world!!
Biscuits are by far my favorite food. I love them more than cheesecake, chocolate, coffee, & bacon put together and that’s saying a whole heck of a lot if you know me at all.
Recently, I’ve been playing around with my two biscuit recipes – my Mama’s buttermilk biscuits & cream biscuits. I’ve mixed a few ingredients in here & there and actually created some biscuit masterpieces if you will.
These Blackberry & Cream Biscuits are right at the top of the biscuit masterpiece list. WOW – are they ever good. I had to seriously stop myself from eating the entire pan.
I first tried using Mama’s buttermilk biscuit recipe with the blackberries and it was good – but I thought immediately that the cream biscuits would be better suited for the tartness in the berries.
That ended up being a very wise decision! I made them again, this time with the cream biscuit dough, and oh my word….
I swoon over these now. Actually swoon. Hello lover…
I ended up drizzling the tops with just a little bit of a simple confectioners sugar icing (just powdered sugar, vanilla, & a bit of milk) and it was literally the icing on the
cake biscuit. Totally optional, you don’t have to obviously – but so good.
PRINTABLE RECIPE AFTER THE RECIPE VIDEO!
Blackberry & Cream Biscuits
- 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
- 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 9x13 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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Is 500 degrees correct? That seems a little high.
that’s what I was thinking
What amount of butter and where does it belong in the recipe.
The recipe I have for cream biscuits calls for 2 cups AP flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups heavy cream
Bake at 425° for 15 min. BUT I typically don’t bake anything over 350°. I am guessing here, but I believe these took 22 minutes at 350. Might need to go make some to make sure.
Just a couple of tablespoons, and you brush it on before they bake.
IS THE TEMPERATURE REALLY 500F CAN YOU PLEASE REPLY TO MY EMAIL AS NOT COMPUTER SMART I AM A SENIOR THANK YOU
Yes, it is.
My casserole pans aren’t safe to 500. 🙁 Anyone tried this at a lower temperature???
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These look delicious and seem so simple to make … there must be a catch? haha. Going to give them a go but gluten free so my family can all eat them. #FullPlateThursday