Cherry Berry Biscuit Pie

Cherry Berry Biscuit Pie



  • Filling

2 cups frozen pitted cherries

4 cups berries – raspberries and blueberries are good, also blackberries (fresh or frozen depending on the season)

½ cup sugar

3 Tbsp flour

2 Tbsp butter cut in small pieces

1/3  cup orange juice

  • Biscuits

2 cup self-rising flour

1 Tbsp sugar (plus a bit more for sprinkling biscuits)

Optional: Zest of one lemon

1 stick cold butter cut in 8 pieces

½ cup buttermilk

½ cup cream (save 1 Tbsp to brush biscuits)


Preheat oven to 400 degrees.

Spray an iron skillet or similar size baking dish with cooking spray.

Make filling: In a large bowl combine fruit, sugar, flour, orange juice and liqueur (if using).

Pour into prepared skillet and top with bits of butter.

Make biscuits: Combine flour, sugar, and lemon zest (if using) in a food processor and pulse to combine.

Add butter and pulse until butter is incorporated.

Add buttermilk and cream and process until just combined.

Roll out dough on a floured surface to about ½ inch thickness and cut as many biscuits as possible, re-rolling dough scrapes as necessary.

Nestle biscuits in fruit filling. Brush with 1 Tbsp cream and sprinkle with sugar.

Bake 20 to 25 minutes until biscuits are browned and fruit is bubbly.

Top with ice cream if you want to.

Hope for leftovers – yummy breakfast!


© Deer One Publishing 2021