Ingredients
Units
Scale
For the Filling
- 4 1/2 cups assorted berries, fresh or frozen (I used strawberries, raspberries, blueberries, and blackberries)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 tablespoons cornstarch
- Pinch ground nutmeg
For the Biscuits
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon white sugar
- Zest of 1 orange
- 1/2 cup unsalted butter, cut into cubes and chilled
- 3/4 cup buttermilk
Instructions
- Preheat oven to 375˚F.
- Prepare the filling: In a large bowl, combine all ingredients for the filling and stir to combine. Cover with a towel and set aside.
- Make the biscuits: In a large mixing bowl, combine flour, baking soda, sugar, orange zest, and sea salt until mixed.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined.
- Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.
- Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2 more times, again being careful not to roll the edges too much or the layers will seal.
- Cut dough into rounds with a 3-inch biscuit cutter (I used the top of a drinking glass! 7 biscuits fit into the skillet ).*
- Pour filling into oven safe skillet or pie pan. Top with biscuits.
- Bake for 45 minutes, until biscuits are golden and filling is bubbling in the center.
- Remove from heat and let cool at least 30 minutes. Top with vanilla ice cream!
Notes
*To maximize dough, you can roll out the scraps to cut more biscuits but only roll them out once! The more the dough is worked tougher it will be.
*Feel free to bake up any left over dough on it's own and serve it with butter!
- Prep Time: 15 mins
- Cook Time: 45 mins