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| Servings |
servings
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Ingredients
Filling
- 2 pounds fresh or frozen mixed berries (such as raspberries blueberries and blackberries)
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh lemon juice
Topping
- 1 cup flour
- 1/4 cup sugar plus 1 tablespoon for topping
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cream plus 3 tbsp. more for drop biscuits
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoons lemon zest
Ingredients
Filling
Topping
|
Rate this recipe!
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Instructions
Filling
- In a large bowl, mix berries with sugar, cornstarch, thyme leaves and lemon juice until the fruit is evenly coated. Transfer to a 2-qt. baking dish.
Topping
- In a medium bowl, whisk the flour, 1/4 cup sugar, baking powder and salt. Combine 3/4 cup plus 3 tbsp. cream with thyme and lemon zest and mix into dry ingredients just until the dough comes together.
- Using a spoon, dollop the dough in craggy mounds, spacing evenly on top of the berry mixture. Dab the biscuits with cream, then sprinkle them with 1 tbsp. sugar. Bake at 400 degrees until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes.
Recipe Notes
Recipe courtesy of Rachel Ray.
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