Preheat the oven to 400 degrees F. Grease a 9-12 inch pie plate or 9×13 inch baking dish with butter.
In the bottom of the baking dish, combine the blackberries, honey, lemon juice, vanilla, cornstarch, lavender (if using) and salt. Toss well to combine.
6 cups fresh or frozen blackberries or blueberries, 1/4-1/3 cup honey or granulated sugar, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 2 tablespoons cornstarch, 1 tablespoon dried lavender, 1/4 teaspoon kosher salt
In a medium bowl, combine the flour and baking powder. Add the butter and toss together. Add the buttermilk and honey, and mix until just combined, adding more buttermilk if needed. Fold in the cream cheese.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 stick, 1/2 cup buttermilk, 3 tablespoons honey, 6 ounces cold cream cheese
Roll the dough out into a 1-inch thick circle or rectangle (depending on your baking dish) and cut into 12-16 biscuits. Place the biscuits over the berries. Brush each biscuit with buttermilk and sprinkle with coarse sugar.
coarse sugar
Transfer to the oven and bake 40-45 minutes or until the berries are bubbling and the biscuits golden brown.
