5 Ingredients is all it takes to make these blackberry biscuits! Serve up these light and flaky easy blackberry biscuits for breakfast or even dessert.
Cast iron biscuits are such a great way to get the golden brown color you want. This blackberry recipe can be made in a different oven safe skillet or even a baking dish.
How To Make
Step 1: Start by preheating your oven to 450 degrees if you are using a cast iron skillet or 400 degrees for a glass baking dish.
Lightly butter your iron skillet or spray baking pan with cooking spray.
Step 2: In a large bowl you will add your 2 cups of self-rising flour and sugar. Slowly stir in your buttermilk.
Work the dough until it isn’t too dry. Don’t over mix. If it is too wet slowly add in a bit more buttermilk.
Step 3: Once your batter is mixed you will fold in your blackberries. Don’t overmix the batter or it will smash the berries.
Step 4: You will turn your dough out on a lightly floured surface. You can add more flour if needed to the dough. Your aim is that the dough won’t be too sticky.
Knead the dough to bring it together to a ball. Then roll the dough out on the floured surface to 1 inch thickness.
Cut biscuits I used 2 1/4 inch round cutter. You can use anything round. Just remember depending on size of biscuits will vary in cooking time.
Step 5: Arrange biscuits in pan or skillet. Make sure the edges of the biscuits are touching in the pan.
Step 6: Once you pull your biscuits out of the oven brush them with melted butter!
How to Know When Biscuits Are Done
You will know when biscuits are done, just use a toothpick to stick into your biscuits. If it comes out clean your biscuits are done.
You will also notice the biscuits get firmer to the touch and that they will start to turn golden brown. Just try not to over-bake as it will dry out the biscuits.
Skillet biscuits are so good, and you can call this a breakfast fruit biscuit or a cast iron dessert to serve up friends or family.
Can I Use Frozen Blackberries
For these berry biscuits you can use fresh blackberries or frozen. The frozen will leak a purple color to your batter, but it will still offer a delicious flavor.
How to Serve Up Berry Biscuits
- Serve with a slice of butter
- Drizzle with Honey
- Pair with a scoop of ice cream as a dessert
- 3 cups self rising flour (1 cup is for rolling out dough)
- 1 1/2 cup buttermilk
- 3/4 cup granulated sugar
- 1/4 cup melted butter
- 3 cups fresh blackberries
- Preheat your oven to 450 degrees for a cast iron skillet. Or 400 degrees for a metal or glass baking dish.
- Then grease your cast iron skillet or baking dish.
- In a bowl add your granulated sugar and 2 cups of self-rising flour. Give it a mix.
- Stir in your buttermilk and mix until the batter comes together like biscuit dough. If too dry, add a bit more buttermilk to the batter.
- Now gently fold in your blackberries.
- Turn the dough out on a lightly floured surface. Sprinkle some of the remaining flour on the counter. Then work the dough by kneading it. You can add a little more flour if it is too sticky.
- Roll the biscuit dough out with a rolling pin to around 1-inch thickness.
- Then cut biscuits with 2 1/4 inch round cutter. Then place the biscuits in a skillet making sure the biscuits touch.
- Place biscuits in a preheated oven in the center rack. Cook for 12-15 minutes or until the tops are golden brown and biscuits are cooked through.
- Once you remove from the oven spread your melted butter over the tops of the blackberry biscuits and serve up warm biscuits.
- I dusted with sugar and served up the cast iron blackberry biscuits.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 370mgCarbohydrates: 33gFiber: 2gSugar: 13gProtein: 4g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.