Biscuit Lemon Mascarpone Recipe

In a small saucepan, combine blueberries, granulated sugar, lemon juice and water over medium heat.

Bring to a gentle simmer, stirring occasionally and smashing a few berries with the back of a spoon to release juices.

Mix cornstarch with 1 teaspoon cold water until smooth, then stir into the simmering berries. Cook 1–2 minutes until compote thickens slightly.

Remove from heat, stir in vanilla, taste and adjust sugar or lemon if needed. Cool to warm or room temperature; compote will thicken more as it cools.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a large bowl whisk together flour, baking powder, baking soda and salt.

Cut cold cubed butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.

In a small bowl whisk buttermilk and egg together. Pour into dry ingredients and gently fold until just combined; do not overmix. The dough should be shaggy and slightly sticky.

Turn dough onto a lightly floured surface, fold gently 2–3 times to bring it together, then pat to about 1-inch thickness. Use a 2½-inch round cutter to cut 6 biscuits; press straight down (do not twist) and place on prepared sheet. Re-roll scraps once.

Brush biscuit tops lightly with a little additional buttermilk if desired. Bake 12–14 minutes until golden brown and puffed. Remove and cool slightly on a rack.

While biscuits bake, combine chopped pecans, brown sugar, melted butter, maple or cane syrup and a pinch of salt in a small bowl.

After biscuits come out of oven and are still warm, spoon about 1 tablespoon of the pecan mixture onto the top of each biscuit, pressing lightly so it adheres and becomes sticky as it cools. Alternatively, briefly return biscuits to a hot oven (2–3 minutes) to set the topping, watching carefully to avoid burning.

In a small bowl, beat softened butter with cane syrup, lemon zest and a pinch of salt until smooth and spreadable. Taste and adjust cane syrup for sweetness. Keep at room temperature until serving.

In a chilled bowl, combine mascarpone, powdered sugar, lemon zest and lemon juice. Using a spatula or electric whisk on low, mix until smooth and slightly airy. If you prefer a looser cream, fold in the heavy cream a tablespoon at a time until desired consistency is reached.

Taste and adjust lemon or sugar as needed. Chill briefly if the mixture becomes too soft.

Place 2–3 tablespoons of blueberry compote on each serving plate, spreading slightly to create a bed.

Split or top each warm buttermilk biscuit and place over the compote (you may use whole biscuit or halved as preferred).

Generously dollop or pipe 2–3 tablespoons lemon mascarpone onto each biscuit.

Spoon additional blueberry compote around, then top the mascarpone with the pecan sticky biscuit topping (the pecan mixture applied earlier will be on the biscuits).

Serve with a small pat (about 1 tablespoon) of cane syrup butter on the side or spread atop the biscuit. Dust lightly with powdered sugar and garnish with mint or lemon slice if desired.