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!!Blackberry & Cream Biscuits broken in half and stacked up

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.

Blackberry & Cream Biscuits

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.

Blackberry & Cream Biscuits unbaked

Blackberry & Cream Biscuits in a skillet

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…

Blackberry & Cream Biscuits

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.

Blackberry & Cream Biscuits broken in half and stacked up


Blackberry & Cream Biscuits - only 4 ingredients!!!
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5 from 1 vote

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.
Blackberry & Cream Biscuits broken in half and stacked up

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