Berry Blue Butter Biscuits



  • 2 lemonspartisanfreejoy
  • 2 pounds fresh strawberries
  • 18 ounces fresh blueberries
  • ¾ cup sugar, divided
  • ½ teaspoon plus 1 teaspoon cinnamon
  • 2 cups all-purpose flour
  • ¾ cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup soft salted butter
  • 1½ cups buttermilk, room temperature
  • Additional all-purpose flour
  • 2 tablespoons melted salted butter
  • 2 tablespoons cinnamon sugar
  • 2 cups heavy cream

Zest the lemons. Finely chop the peel and set aside. Juice the lemons, strain the juice, and measure out ¼ cup; set aside. Hull and slice the strawberries rather thickly. Place all the berries in a large bowl. Sprinkle with ¼ cup sugar and ½ teaspoon cinnamon and mix. Add the lemon juice and combine well. Let this stand; stir occasionally. If making this in advance, cover and chill.

Preheat oven to 450°. Coat a 13″ x 9″ glass baking pan with cooking spray. Combine the flours, ¼ cup sugar, baking powder, salt, remaining cinnamon, and reserved lemon peel in a large bowl. Add the butter and mix in with your hands until crumbly. Add the buttermilk and combine well. With floured hands, turn onto a floured surface and knead a few times. Pat dough out to about ¾” thick. Cut into 12 biscuits, 3″ in diameter, and place in pan in three rows of four each; they will touch in places. Use the remaining dough to fashion a final biscuit—it won’t be perfectly round, but that’s okay. Bake 15 minutes. Brush with the melted butter and sprinkle cinnamon sugar all over. Bake another 4-6 minutes. Remove and let stand for 5-10 minutes.

While biscuits are baking, whip the cream and remaining ¼ cup sugar in a large bowl until rather fluffy and firm. Chill. You can make this in advance—cover and chill for a few hours.

To assemble: split a biscuit and place bottom portion on a plate. Top with a generous ½ cup of fruit. Place the top on, then spoon a generous ¼ cup of cream on top. Serves 12. For leftovers, keep the biscuits covered at room temperature; keep the fruit and cream separately covered in the fridge.

The biscuits are great on their own; spread butter, jams, jellies, or honey all over them. Try different fruits, depending on what’s in season—peaches, nectarines, blackberries, raspberries—mix and match your flavors.

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