Blackberry Biscuits with Banana Nutmeg Butter



For the buttermilk biscuits:

  • 2 cups self-rising or all-purpose flour
  • 3 tsps plus 1 tsp sugar
  • 1 tbsp baking powder
  • 1 ½ plus 1 tsp salt
  • 10 tbsps cubed butter, frozen
  • 1/2 cup buttermilk, cold (plus more if needed)
  • 1/2 cup half and half, cold 
  • 1 cup blackberries (cut into quarters)
  • 2 tsps almond extract 
For the banana butter:
  • 1/2 cup soften butter 
  • 1 tsp fresh grated nutmeg 
  • 1 roasted banana (roasted until soft and brown), peel removed 
  • 1 tbsp brown sugar 
  • 2 tsps kosher salt 


For the buttermilk biscuits:

  1. Preheat oven to 425 °F.
  2. In a large bowl combine flour, 2 tsps sugar, baking powder and 1 ½ tsp salt together. Cut butter into mixture until it begins to look like cornmeal. NOTE:  You can also use a food processor for this part ONLY. 
  3. Add the blackberries after combining flour and butter.
  4. Make a well with flour mixture and slowly add buttermilk & half and half into the middle. Add the extract to the buttermilk and half and half. With your hands slowly start to incorporate the dry ingredients into the milk. Continue to mix until combined ONLY. If it's too dry add a few drops of milk. Drop dough onto a lightly floured surface. Now if you like layers this part is for you. Begin to fold the dough carefully and not aggressively. It's like turning the page on a book. Fold one way. Then fold it back the other. Fold the top and then fold the bottom. Get a total of 6 to 7 folds and roll out to desired thickness. Cut with small biscuit cutter.  
  5. Butter bottom of skillet and place biscuits in pan. You don't have to use a skillet but I like it. If you're making a large batch, a cookie tray is fine. Be sure to have the biscuits touching each other. For some reason, biscuits need the support of one another to rise 😆 Bake for 12-15 minutes or until golden brown (the thicker the biscuit, the longer cooking time needed). If you don't have a convention oven, rotate the tray or skillet half way through.
  6. Remove from oven and brush with more melted butter and sprinkle with remaining salt and sugar. 

For the banana butter:

  1. In a small bowl combine all ingredients and mix with whisk until combined well. You can also put into a mixer to combine well.
  2. Transfer to jar or container for storage. Butter should be refrigerated and covered and will last for 2 weeks.


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