Effortless Blackberry Buttermilk Lemon Glaze (Print Version)

# Ingredients:

→ Biscuit Dough

01 - fresh blackberries, 170 g
02 - 355 ml buttermilk
03 - 0.5 teaspoon ground cinnamon
04 - 1 tablespoon baking powder
05 - 500 g all-purpose flour
06 - 170 g frozen unsalted butter, grated
07 - additional flour for dusting
08 - 0.5 teaspoon fine salt
09 - 1 teaspoon baking soda
10 - 105 g packed brown sugar

→ Lemon Glaze

11 - zest of 1 lemon
12 - 20 ml fresh lemon juice
13 - 120 g confectioners' sugar
14 - 57 g unsalted butter, melted

# Instructions:

01 - Slather the lemon glaze on the piping hot biscuits. Hand them out while they’re still toasty.
02 - Mix up the lemon juice, powdered sugar, melted butter, and that lovely zest in a little bowl. Stir until it looks silky smooth while your biscuits bake.
03 - Stand the biscuits side by side in your greased dish, making sure the outer ones are up against the pan. Bake for 20 to 25 minutes until the edges and tops turn golden and crusty.
04 - Flip the dough over softly, squish the edges in, and check you’ve got about 2.5 to 3 cm of thickness. Use your biscuit cutter (about 6 to 7 cm wide) to punch out biscuits. Grab the scraps, pat 'em together, and chop out more biscuits.
05 - Drop a third of your blackberries over the dough. Fold it to trap the berries, pat it back into a chunky rectangle. Sprinkle in the next batch of berries, keep folding from different angles until all the blackberries are buried inside, dusting with extra flour if things get sticky.
06 - Toss the dough on a floured counter. Sprinkle a bit more flour on top. Fold it over itself two times, adding flour if it’s tacky. Gently shape it into a rectangle that’s roughly 3 cm thick—don’t bother rolling or kneading.
07 - Pour in a bit of the buttermilk at first, stirring with a fork. Add the last parts in a couple more pours, mixing lightly until it’s a soft, moist dough (don’t overmix).
08 - Shred that frozen butter right into the dry mix. Toss around with a fork so the butter is spread around and everything’s coated.
09 - Toss together the flour, brown sugar, salt, cinnamon, baking powder, and baking soda in a big bowl. Use a fork so everything blends.
10 - Fire up your oven to 200°C. Spritz a 23 x 33 cm baking dish with nonstick spray so nothing sticks.

# Notes:

01 - If you want bigger berry flavor, try letting blackberries soak with a bit of sugar and a squeeze of lemon juice first. Give them a quick drain before folding them into the dough.

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