Ingredients
- 1 . 2 cups Southern all-purpose flour, such as White Lily, or 2 cups cake flour (not self-rising), plus more for rolling out
- 2 . 3 tablespoons sugar, divided
- 3 . 1 tablespoon baking powder
- 4 . 1 teaspoon fine sea salt
- 5 . 4 tablespoons cold unsalted butter, cut into bits and chilled
- 6 . 1 cup whole milk, plus more for brushing tops of biscuits
- 7 . 1 recipe Stewed Blackberries
- 8 . Garnish: unsweetened whipped cream
Preparation
Step 1
1. Preheat oven to 500°. Line a baking sheet with parchment paper or a nonstick silicone baking sheet. Set aside.
2. In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in milk, and gently mix until just combined.
3. Turn dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn, and repeat about 8 times. (It’s not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll dough to 1/4- to 1/2-inch thickness in roughly a 12x12-inch square. (The dough will be tender.)
4. Using a pastry wheel, cut dough into strips approximately 4x2 inches. Liberally brush dough with milk, and sprinkle with remaining 2 tablespoons sugar. Using an offset spatula, transfer the strips of dough to prepared baking sheet.
5. Bake until deep golden brown, approximately 10 minutes. Remove to a rack to cool.
6. To serve, divide sweet biscuits among 6 serving bowls, and top with stewed blackberries. Garnish with unsweetened whipped cream. Serve immediately.