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1
Preheat the oven to 425 and lightly butter a 12-inch cast-iron skillet.
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2
In a large bowl, combine the 2 cups of flour with 3 tablespoons of the sugar and the baking powder and salt.
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3
Using a pastry blender, cut in the cubed butter until it is the size of small peas.
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4
Stir in the grated lemon zest, then stir in the heavy cream just until the dough is evenly moistened.
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5
Turn the dough out onto a lightly floured work surface and knead several times, until it just comes together.
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6
Roll out the dough 3/4 inch thick.
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7
Using a 1 1/4-inch round cutter, stamp out as many biscuits as you can.
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8
Gently press the scraps together and stamp out more biscuits.
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9
Mix the remaining 1 cup of sugar with the cardamom.
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10
Spread half of the cardamom sugar in a pie plate.
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11
Brush the biscuits with the melted butter and coat them all over in the cardamom sugar.
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12
Arrange the biscuits in the buttered skillet in a single layer.
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13
Drizzle any remaining butter on top and sprinkle with any cardamom sugar left in the pie plate.
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14
Bake in the lower third of the oven for about 25 minutes, until the biscuits are golden and risen.
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15
Let cool slightly.
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16
In a medium saucepan, combine the remaining cardamom sugar with the berries.
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17
Bring to a boil, crushing the berries, and cook until thickened, about 5 minutes.
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18
Spoon the berry dunk into small bowls and serve with the monkey bread biscuits.
