Biscuits and berries are such a fun summertime dish! Truthfully, we eat biscuits and berries year round, but there's something SO satisfying about warm, flaky biscuits, ooey gooey berries, and a scoop of ice cream on a summer day. I love how simple it is to make desserts in cast iron, and I just can't get over how cute these mini skillets are! The perfect size for one flaky, buttery biscuit.
Cast iron skillets are perfect for baking, because everything can be done in just one dish. For this recipe, your skillet goes from the oven for preheating, to the stove top for simmering berries, and then back to the oven to cook the biscuits- SUPER easy, and you only need the one pan!
If you don't have time to make homemade biscuits, don't let that discourage you from trying this recipe. It's just too good to miss out on. With summer coming to an end, we know it's hard to find the time to roll out homemade biscuits when you're a busy mom on the go. Especially with back-to-school around the corner. Just use store bought biscuits, no one has to know ;)
For the berry mixture:
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.