WhatsCookingMama
Senior Member
Recipe from Simple Victories from Julia Turshen. I bought this cookbook in March and this is the first I have used it. Besides reading it.
I didn't take pictures because we company over and the no phone rule during. I should have taken pictures prior, oh well -I'll blame the children for distracting me.
Ingredients
2 pounds mixed berries -Anything but strawberries because of the high water content. I used fresh blueberries and fresh frozen blackberries.
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
Kosher salt
2 tablespoons cornstarch
1 cup all purpose flour
1 teaspoon baking powder
4 tablespoons unsalted butter melted
1/2 cup buttermilk
Vanilla ice cream
Method
I didn't take pictures because we company over and the no phone rule during. I should have taken pictures prior, oh well -I'll blame the children for distracting me.
Ingredients
2 pounds mixed berries -Anything but strawberries because of the high water content. I used fresh blueberries and fresh frozen blackberries.
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
Kosher salt
2 tablespoons cornstarch
1 cup all purpose flour
1 teaspoon baking powder
4 tablespoons unsalted butter melted
1/2 cup buttermilk
Vanilla ice cream
Method
- Preheat oven to 375 degrees F. Lightly butter a 9x13 inch pan.
- Put berries in the dish. Drizzle lemon juice, pour 1/4 cup of the sugar and cornstarch. Also sprinkle with a generous pinch of salt. Toss around all together.
- Make the biscuits: combine flour, buttermilk, butter, sugar, baking powder and 1/2 teaspoon of salt. Whisk together. Shape biscuits about 2 teaspoons worth over berries.
- Bake about 1 hour. Biscuits should be golden and berries bubbly. Let rest about 15 minutes prior to serving. Don't forget the ice cream... lol
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