Berry Biscuit Bake

Directions

Preheat an oven to 375°F (190°C)

To prepare the berries, reserve a handful of the strawberries and raspberries for garnish. In a large bowl, toss together the remaining berries, the granulated sugar, cornstarch and lemon juice.

Transfer the berry mixture to a deep 8-inch (20-cm) cast-iron skillet and bake until the berries release their juices and begin to break down, about 20 minutes.

Meanwhile, prepare the biscuits: In a large bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt. Scatter the butter pieces over the flour mixture and toss to coat. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms coarse crumbs the size of peas. Add the buttermilk and stir just until the dough comes together. Knead the dough a few times in the bowl.

Turn the dough out onto a lightly floured work surface. Bring the dough together in a single mass, then fold it over itself twice. Using a light touch, pat the dough into a rectangle about 6 by 3 inches (15 by 7.5 cm). Using a sharp knife, trim the border to create sharp edges. With a long side facing you, cut the dough in half horizontally, then cut each half vertically into 5 biscuits, for a total of 10 biscuits.

Remove the skillet from the oven and arrange the biscuits on top of the berries. Brush the biscuits lightly with buttermilk, then sprinkle them with the turbinado sugar. Continue to bake until the biscuits are golden brown, about 20 minutes.

Transfer the skillet to a wire rack and let cool for 10 minutes. Top with the reserved berries and garnish with mint leaves. Serve warm with lightly sweetened whipped cream. Serves 6.

Williams Sonoma Test Kitchen