Recipes
Triple Berry Biscuit Bake
- Prep time: 15 mins
- Cook time: 40 mins
- Serves: 8
Ingredients
For the filling:
2 cups fresh raspberries
1½ cups fresh blueberries
1 cup fresh blackberries
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Zest of ½ lemon
Juice of ½ lemon
For the biscuit topping:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
¾ cup buttermilk (plus extra for brushing)
To serve:
Fresh whipped cream
Additional fresh berries for garnish
Method
Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
Make the berry filling: In a large bowl, toss together the raspberries, blueberries, blackberries, sugar, cornstarch, vanilla, lemon zest, and lemon juice until the fruit is well coated. Pour into the prepared baking dish and spread evenly.
Make the biscuit topping: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until just combined (do not overmix).
Scoop the dough in spoonfuls over the berry mixture, leaving a few gaps for the fruit to bubble through. Brush the tops of the biscuits with a little extra buttermilk for a golden finish.
Bake for 35–40 minutes, or until the biscuits are golden brown and the berry filling is bubbling.
Let cool slightly, then serve warm with a generous dollop of whipped cream and extra berries on top.
