4 cups all purpose flour
2 T sugar
3 tsp kosher salt
3 tsp baking powder
1 tsp baking soda
1 cup butter, diced and kept cold
1 cup sour cream
1 cup sprite (or sparkling water)
1 stick butter, softened to room temperature
½ cup honey
Preheat oven to 400 degrees
In a food processor, pulse together dry ingredients. Add diced butter and continue to pulse until butter is the size of small peas.
Pour mixture into a bowl and fold in sprite and sour cream until well combined.
Sprinkle your countertop with flour and roll out dough so that it is approximately 1 ½ inches thick. Using a round cutter, punch out biscuits and place onto a baking tray lined with parchment paper.
Bake for 15 minutes or until golden brown.
Let cool slightly and then carefully cut a large hole in the center of each biscuit using a small serrated knife and scoop out the middle. Be careful not to cut a hole in the bottom of the biscuits.
Spoon a small spoonful of berries and then butter into each biscuit and pop back into the warm oven for just a few minutes while the butter melts.
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