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1
Preheat the oven to 400F (200C).
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2
Grease a 1.5QT (1.5L) heat-resistant pan with butter.
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3
Filling: Place the cornstarch and cold water in a large bowl and mix well.
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4
Add the blackberries, granulated sugar, lemon juice, and lemon peel.
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5
Mix together well.
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6
Once combined, place into a thick, enamel pot.
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7
[Make the biscuits] Add the all purpose flour, 1/4 cup granulated sugar, baking powder, lemon peel, and salt into a medium sized bowl.
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8
Use a whisk to stir together while allowing air to mix in.
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9
Cut the cold butter into 1 cm cubes and add to Step 3.
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10
Use a pastry blender or 2 dinner knives to mix the butter into the powder using cutting motions (do not knead).
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11
Once it becomes fine and crumbly, add the hot water and use a spatula to gather the dough together.
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12
(The dough should be sticky.)
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13
Turn the heat for Step 2 to medium and bring it to a boil as you stir with a wooden spoon.
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14
(It will burn easily, so be careful!)
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15
Once it begins to bubble, pour into the previously buttered pan.
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16
Use a spoon to drop bunches of the dough from Step 4 onto the blackberry filling from Step 5.
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17
Bake for 20-25 minutes in the preheated oven.
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18
(Bake until the biscuit dough becomes nicely browned.)
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19
If your pan is like the picture and there isn't much space left on the top, there is a chance that it will overflow, so it's best to place a piece of parchment paper on the oven rack underneath the pan.
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20
It's done!
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21
(The pan I used is a Le Creuset Deep Dish.)
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22
This one is made with a Le Creuset 9 in (23 cm) square pan.
