3½cupsstrawberries, hulled **Halve the large berries
1cupraspberries
1cupblackberries
½cupblueberries
1tbspcornstarch
1pinch of cinnamon
Zest of 1 lemon
2tspfresh lemon juice
Biscuit Topping:
1cupflour
¼cup + 2 tspwhite sugar
2tbspstone-ground cornmeal
2tspbaking powder
¼tspbaking soda
¼tspsalt
4tbspunsalted butter, melted & cooled
⅓cupbuttermilk
½tspvanilla extract
⅛tspcinnamon
Instructions
Preheat the oven to 375 degrees.
Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the washed strawberries, raspberries, blackberries, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish. Place into the oven and bake for 25 minutes.
Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
Divide the biscuit dough into 6-8 equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes.