Hello > Step up your cooking game this fall!
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
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!
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