For the topping:
¼ cup granulated sugar
1 Tbsp. baking powder
1 tsp. kosher salt
2 cups all-purpose flour, plus more
½ cup (1 stick) chilled unsalted butter, cut into pieces
1⅓ cups chilled heavy cream
For the filling:
- 6 cups blackberries
- 1/2 cup sugar
- 1/3 cup bourbon
- 3 tbs cornstarch
- 1/8 cup lemon juice
- Preheat the oven to 400 degrees
- In a 9-inch baking dish mix the blackberries, sugar, cornstarch, lemon juice, and bourbon together. Bake while you make the biscuit topping. About 15 minutes.
- Whisk sugar, baking powder, lemon zest, salt, and the 2 cups of flour in a bowl. Add the butter, and using your, hands coat the butter with the flour mixture. Then smoosh the butter into flour mixture with your hands until the butter is pea-sized.
- Next, add the cream by slowly pouring it into the mixture. Use a fork to stir the dough and to fully incorporate the cream.
- Turn out dough onto a generously floured surface and flour your hands (you will need to use a lot of flour since its such a sticky dough). Press the dough into a 3/4 inch-thick square. Pick up the square and flour underneath so that it doesn’t sick during the next step. Cut dough into 4 equal pieces and stack on top of each other. Dust with flour and roll out the dough until 1/2 inch thick.
- Cut the dough with a floured cookie cutter or a floured knife into 1 1/2 inch pieces.
- Remove the blackberry mixture from the oven and cover with the cut biscuits. Bake at 400 degrees for 10 minutes and then at 350 degrees for 50-60.