Cherry Berry Biscuit Pie
Ingredients
- Filling
2 cups frozen pitted cherries
4 cups berries – raspberries and blueberries are good, also blackberries (fresh or frozen depending on the season)
½ cup sugar
3 Tbsp flour
2 Tbsp butter cut in small pieces
1/3 cup orange juice
- Biscuits
2 cup self-rising flour
1 Tbsp sugar (plus a bit more for sprinkling biscuits)
Optional: Zest of one lemon
1 stick cold butter cut in 8 pieces
½ cup buttermilk
½ cup cream (save 1 Tbsp to brush biscuits)
Directions
Preheat oven to 400 degrees.
Spray an iron skillet or similar size baking dish with cooking spray.
Make filling: In a large bowl combine fruit, sugar, flour, orange juice and liqueur (if using).
Pour into prepared skillet and top with bits of butter.
Make biscuits: Combine flour, sugar, and lemon zest (if using) in a food processor and pulse to combine.
Add butter and pulse until butter is incorporated.
Add buttermilk and cream and process until just combined.
Roll out dough on a floured surface to about ½ inch thickness and cut as many biscuits as possible, re-rolling dough scrapes as necessary.
Nestle biscuits in fruit filling. Brush with 1 Tbsp cream and sprinkle with sugar.
Bake 20 to 25 minutes until biscuits are browned and fruit is bubbly.
Top with ice cream if you want to.
Hope for leftovers – yummy breakfast!
