Biscuits and Berries

Ingredients:

• 1 cup California Giant quartered strawberries

• 1 cup California Giant blueberries

• 1 cup California Giant blackberries

• ¼ cup sugar

• 2 tsp cornstarch

For the biscuits:

* If you are short on time, store bought biscuits work really well too!

• 2 cup all purpose flour

• 1 T sugar

• 1 tsp kosher salt

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ cup cold butter, diced (kept very cold!)

• ½ cup sour cream

• ½ cup sprite or sparkling water

• 2 T butter, melted

Directions:

• Preheat oven to 400 degrees with medium cast iron can inside

• Remove the cast iron pan after preheated and place on burner over high heat

• Add berries and sugar, and stir.

• Allow to simmer over medium heat for 10 minutes

• Meanwhile, place the flour, sugar, salt, baking powder, and baking soda in a food processor.  Pulse until combined.

• Add the diced cold butter to the flour mixture and pulse until pea sized clumps.

• Scrape mixture into large bowl.  

• Add sour cream and soda and stir until well combined, but don’t overmix.

• Dust a cutting board with flour and scrape out the biscuit dough onto it.

• Pat it out until about 1 inch thick, dusting with more flour if needed.

• Punch out the dough with a round cookie cutter and cover the berry mixture in the cast iron pan with punched out biscuits. If you don’t have a cookie cutter, no worries, just cut into large squares.

• Brush the tops of the biscuits with a little bit of melted butter.

• Bake at 400 degrees for 20 minutes or until light golden brown.

• Remove from oven and allow to slightly cool.

• Spoon into a bowl and top with ice cream!