5tablespoonsunsalted butter,cut into ½-inch pieces
¾cupbuttermilk, well shaken
coarse sugar and milk for garnish
Preheat oven to 375°F.
To prepare the berries:
In a large saucepan combine ¾ cup granulated sugar, 2 tablespoons cornstarch and ¾cup of boiling water. Warm over medium-high heat until the mixture boils, cook for 1 minute or until it starts to thicken. Add the black raspberries and stir gently. Heat until the berries are hot. Do not boil or overcook. You don't want the berries to completely break down.
Pour the berry mixture into a 9-inch cast iron skillet or other deep baking dish. Dot with the 1 tablespoon of butter. Set aside.
To prepare the biscuits:
In a medium mixing bowl combine the flour, 3 tablespoons sugar, baking powder and salt. Whisk to combine. Cut the butter into the flour mixture until it resembles a coarse meal. Some chunks of butter the size of peas is okay. Add the buttermilk and stir to combine.
Drop scoopfuls of dough on top of the berries.
Brush the biscuits with milk and sprinkle with coarse sugar. Bake 30-40 minutes or until the biscuits are lightly browned and the berries are bubbly. Cool slightly before serving.
Shortcake biscuit topping inspired by a recipe in the Betty Crocker Cook Book circa 1950