187mlbuttemilkcold, additional 1 tbsp for biscuit glazing
Instructions
Preparatory Work
Preheat the oven to 190 °C (375 °F).
Butter a 3L (3 quart) baking dish, dimensions approximately 203 mm x 279 mm (8″ x 11″)
Fruit Filling
Rub the sugar, cornstarch, cinnamon, and salt together in a large bowl.
Add the raspberries and currants and toss to combine.
Gently stir in the vanilla extract.
Transfer the fruit mixture into the prepared pan, making sure to scrape the bowl well.
Biscuit
Mix together in a bowl: flour, 3 tbsp of sugar, baking powder and sea salt.
Add the butter, cut in small cubes, and toss until evenly coated. Using a pastry blender, cut in the butter until it reassembles a coarse meal.
Pour in the buttermilk and stir with a fork until dry ingredients are moistened. The dough will be crumbly and large pieces of butter will be still visible.
Turn the dough onto a lightly floured counter and gently press it together to form a rectangle.
Roll the dough out to a rectangle about 190 mm x 254 mm (7.5″ x 10″), and with thickness of approximately 9 mm (1/3″).
Cut twelve 63 mm (2 1/2″) square or round biscuits.
Place the biscuits on top of the fruit filling in a 3 x 4 pattern.
Brush the top of biscuits with 1 tbsp of buttermilk and sprinkle with 1 tbsp of sugar.
Bake for 50-55 minutes until the biscuits have a golden color. Serve warm.