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Blackberry Shortbread Biscuits


It's almost Blackberry picking season y'all! And I'm ready for it! This little guy is Jacob- one of my very best friend's (I call her my big sissy) son. The year we moved to the farm, we had only been here a few weeks and found wild blackberries on our farm. It was like a gift from Heaven. It took me back to picking blackberries in the country in Antreville where my Grandmama lived.


I've got a treat for y'all today! This is a recipe I've been holding on the LONGEST. I was given this scrumptious sweet shortbread biscuit recipe when I was a teenager from an elderly neighbor.


I don't know if you're a Reddi-Wip, Cool Whip, or a homemade whipped cream kinda person, but top it with your favorite whipped topping and berry compote of your choice!


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Shortbread Biscuits

This is the perfect summer brunch recipe and every time I make them the crowd goes wild!!! Hope your family and friends love it as much as I do!

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Biscuit Ingredients

2 cups flour

1/4 cup sugar

4 tsp baking powder

1/2 tsp salt

a sprinkle of nutmeg

1 egg, well beaten

6T cold butter

1/3 cup milk


Whipped Cream Ingredients

24 oz of Heavy Whipping Cream

2 T of Sugar


Compote Ingredients

Recipe compliments of A Baking Journey

3 1/2 cups mixed berries - fresh or frozen

3 T brown sugar

1/2 lemon, juiced


Instructions

  • Combine flour, sugar, baking powder, salt, and nutmeg and sift.

  • Work in butter with pastry blender or fingertips.

  • Add egg and milk.

  • Bake for about 15 to 20 minutes in a 400 degree oven or until golden brown. (If still not finished in center, lower heat to 350 and bake for 5 minutes.)

  • Meanwhile, place the berries, lemon juice and brown sugar in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes with the lid on.

  • Remove the lid and leave to cook for another 10 to 15 minutes. The fruits should have reduced but still be chunky.

  • Let the compote cool for 5 minutes, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks or in the freezer in a plastic container or freezing bag for a few months.

  • Add heavy whipping cream and sugar in mixer with whisk setting on high til it reaches stiff peaks.

  • Split with knife and add a layer of macerated fruit or compote between.

  • Top with whipped cream and more compote and berries.


Love this recipe? Tag us in pictures and share your thoughts about it!


Sydney, my friend's daughter helped me whip up this recipe and we even at it as an afternoon snack! Really, when are biscuits not appropriate?! If you can name a time, we might not be friends ;)