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Biscuits with Mascarpone, Berries & Ice Cream

Biscuits with Mascarpone, Berries & Ice Cream
Total Time:
60 minutes


Nonstick coconut oil spray
2 cups self-rising flour
2 tablespoons sugar
1 1/2 teaspoons fine sea salt, divided
5 tablespoons shortening
2/3 cup heavy whipping cream
1 cup buttermilk
1 cup all-purpose flour, for dusting
2 tablespoons unsalted butter, melted
6 oz mascarpone cheese, room temperature
1 (6-oz) package fresh blueberries
1 (6-oz) package fresh blackberries
1 (6-oz) package fresh raspberries
1 quart berry ice cream


  1. Preheat oven to 425°F. Coat 9-inch cake pan with spray. Combine in large mixing bowl: self-rising flour, sugar, and 1/2 teaspoon salt until blended. Add shortening to flour mixture, using two forks, and mix well until pea-size crumbs form. Stir in cream and buttermilk until just blended.
  2. Add all-purpose flour to shallow dish. Evenly scoop and roll dough into 12 (2-inch) dough balls; dredge each ball in flour and flatten slightly on floured work surface. Arrange each round in prepared pan in single layer. Bake 20–22 minutes, until lightly browned. Remove from oven and brush tops with melted butter. Invert pan and transfer biscuits to wire rack; cool before separating.
  3. To serve, split biscuits in half lengthwise, and spread 1/2 tablespoon mascarpone cheese on each half. Top bottom halves of biscuits with 1 small scoop ice cream, and assorted berries, then finish with biscuit top and serve.

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Nutritional Information

Amount per 1/12 recipe serving: Calories 460, Total Fat 25.00g, Sat Fat 13.00g, Trans Fat 0.00g, Chol 65mg, Sodium 640mg, Total Carb 48g, Fiber 3.00g, Sugars 22g, Protein 8g, Calc 20%, Vit A 0%, Vit C 0%, Iron 10%

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