Buttermilk biscuits with whipped ricotta cream and blackberry compote

Put blackberries in the pot with a generous amount of sugar and a little water if needed; cover and cook 10 minutes on medium.

Turn down to low and cook 20 minutes, until syrupy and it coats the back of a spoon.

Whisk together flour, baking powder and salt in a large bowl; blend in cold diced butter by hand or with a fork until there are large buttery, floury flakes.

Add buttermilk and mix gently until the dough barely comes together; undermixing helps.

Turn out onto a cutting board, form into a mass, roll out, fold and repeat four to five times; chill on a tray in the fridge.

Pour the compote into a bowl and refrigerate to cool and thicken.

Butter the bottom of the pot, punch out biscuit rounds with a ring cutter, place in the pot, brush with melted butter and bake at 425F for 15 minutes until golden brown.

Whisk heavy cream with brown sugar to medium peaks; gently fold in the ricotta and refrigerate 10 minutes to set.

Split the warm biscuits, add compote, a large dollop of ricotta cream, more compote, cap with the top and dust with powdered sugar.