Description
A cozy, comforting dish that combines fluffy homemade biscuits with a sweet-tart blackberry soup, perfect for breakfast, dessert, or anytime you need a little indulgence.
Ingredients
Scale
- 4 cups Fresh Blackberries
- 3/4 cup Granulated Sugar
- 2 cups Water
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Cold Butter (cubed)
- 3/4 cup Milk or Buttermilk
Instructions
- Preheat your oven to 425°F if baking biscuits separately. Line a baking sheet with parchment paper.
- In a large saucepan, combine blackberries, sugar, and water. Simmer over medium heat for 10–12 minutes until berries are soft.
- Mix cornstarch with 1 tablespoon cold water and stir into the pot. Add lemon juice and simmer another 3–4 minutes until slightly thickened.
- In a mixing bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk to form dough.
- Turn dough onto a floured surface, knead gently, and pat into 3/4-inch thickness. Cut into rounds.
- Bake biscuits for 12–15 minutes until golden brown, or place on top of soup and steam with the lid on for 10–12 minutes.
- Ladle soup into bowls, top with biscuits, and serve warm.
Notes
- Use frozen blackberries if fresh aren’t available.
- Chill the soup and serve with ice cream for a summer dessert.
- Add cinnamon or cardamom for a spiced variation.
- Don’t overwork biscuit dough to keep them tender.
Nutrition
- Serving Size: 1 bowl with 1–2 biscuits
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg