Gramma's Buttermilk Biscuits with Berries and Ice Cream

• Recipe by Daniel Orr

Daniel's grandmother, who he says was the best biscuit maker in Pike and Gibson counties, baked these to serve with sausage, gravy, eggs and ham to the hard-working farmhands during the summer. Daniel uses the same recipe to make this old-fashioned dessert.

Ingredients

1. 2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1/4 teaspoon baking soda
4. 1/2 teaspoon salt
5. 3 tablespoons granulated sugar
6. 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
7. 1 cup cold buttermilk, plus more for brushing
8. 1 tablespoon coarse sugar
9. 2 pints strawberries (1 pound), thickly sliced
10. 1/2 pint raspberries
11. Vanilla ice cream, for serving

Directions

1. Preheat the oven to 400°. In a large bowl, whisk the flour with the baking powder, baking soda, salt and 1 tablespoon of the granulated sugar. Using 2 knives or a pastry blender, cut in the butter until it is the size of small peas. Make a well in the center and add the buttermilk. Using a wooden spoon, stir until a crumbly dough forms.
2. Transfer the dough to a lightly floured surface and knead 2 or 3 times, just until evenly moistened. Pat the dough 1/2 inch thick. Using a 2 3/4-inch round biscuit cutter, stamp out as many rounds as close together as possible. Gather the scraps, knead gently and cut out 1 or 2 more biscuits.
3. Transfer the biscuits to a baking sheet. Brush the tops lightly with buttermilk and sprinkle with the coarse sugar. Bake for 10 minutes. Reduce the heat to 350° and bake for about 20 minutes longer, or until the biscuits are golden and cooked through. Let cool.
4. In a medium bowl, toss the berries with the remaining 2 tablespoons of granulated sugar and let stand for 5 minutes. Split the biscuits horizontally and transfer the bottom halves to a large platter or plates. Top with scoops of ice cream and the berries. Replace the biscuit tops and serve right away.