Brown Butter Biscuit Batter with Summer Fruit 2.jpg — Brown Butter Biscuit Batter with Summer Fruit

**By Chadwick Boyd**

The Easiest Summer Dessert You’ll Make Again and Again

Y’all know how I love my biscuits. I got to thinking, though, what if I used the dough in a different way to create something like a large spoon biscuit in a pan… The result is this yummy, jammy, easssssssy Biscuit Batter with Summer Fruit that has become my regular sweet treat for family, friends and even myself. There are just a few steps. The only thing that really is required is a bit of patience while the fruit and sugar are doing their thing on the counter for an hour to get that sweet, can’t-stop-eating juice that goes IN the batter AND on top before serving. I make this with ripe cherries, any kind of plums, peaches for sure…I even make this with sweet corn. It’s alllllllll Lovely & Delicious!

Print This Recipe

Chadwick’s Checklist

What you need to know before you cook.

Use a 10-inch x 15-inch pan
Make sure the fruit you are using is really ripe - you want the fruit juicy and at its absolute peak
You can make this a day ahead and store in the refrigerator. Bring the dessert to warm temperature before eating and reserve the last half of the fruit and juice for as you are about to serve

Serving Size: 6-8 Prep Time: 15 mins Cooking Time: 20 mins

Ingredients

For the fruit

2 pounds fresh fruit, pitted and sliced (cherries, peaches, plums)
1/4 cup packed dark brown sugar
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice
1/4 cup boiling water

For the biscuit batter

5 tablespoons unsalted butter
2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon salt
2 cups whole buttermilk, well shaken
2 teaspoons granulated sugar

Directions

Place the fruit in a medium size mixing bowl. Add the sugar, spices and lemon juice. Pour the boiling water over the sugar and fruit. Stir well. Let sit on the counter for 1 hour to macerate. Stir occasionally.
Preheat the oven to 400°F with the rack in the center.
Add the butter to a 10-inch x 15-inch sheet pan. Melt and brown the butter in the oven for 5 minutes.
Remove from the oven. Using a whisk, break up the browned butter off the bottom of the pan.
In a second medium mixing bowl, make the batter. Whisk together the flour, baking powder, baking soda, sugar and salt. Add the buttermilk. Stir with a large spoon until just combined.
Add half of the fruit and juice to the baking sheet.
Using the large spoon, dollop the batter in sections over the brown butter and fruit/juice. Using the back of the spoon, spread the batter as evenly to the sides of the pan as possible. The batter will not reach all the sides of the pan; it will finish spreading on its own while baking. Sprinkle the top with the remaining 2 teaspoons of sugar.
Place in the oven. Bake for 20 minutes or until golden on top.
Let cool in the pan for at least 10 minutes. Spoon the remaining fruit and juice on top. Serve immediately. Vanilla ice cream is optional, though highly recommended.