If you like, prepare the biscuits ahead of time and grill quickly before serving so they'll be warm and tender – just right for fluffy whipped cream and fresh berries.


  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 cups blackberries
  • ¼ cup firmly packed golden brown sugar
  • ½ cup cold butter, cut into cubes
  • ⅓ cup buttermilk
  • ½ cup butterscotch chips
  • 1 ¾ cups all-purpose flour
  • 1 Tbsp. lemon juice
  • 2 Tbsp. maple syrup
  • ¾ cup pure pumpkin purée
  • 2 tsp. pumpkin spice blend
  • ½ tsp. salt
  • 2 Tbsp. granulated sugar
  • 1 cup 35% whipping cream


Place deep dish baking pan plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 400°F and cooking time for 12 minutes. Allow grill to preheat for 5 minutes.

In a large bowl, stir together flour, brown sugar, baking powder, pumpkin spice blend, baking soda and salt. Cut in butter until it resembles coarse crumbs. In a separate bowl, stir pumpkin with buttermilk; stir into flour mixture just until moistened.

Turn dough out onto lightly floured surface. Sprinkle butterscotch chips over dough and knead just until evenly incorporated (do not overmix). Pat into 1/2-inch thick round; using ½-inch round cutter, cut out 20 2-inch biscuits. Arrange on baking pan; bake for 12 minutes or until golden brown. Let cool completely. (Biscuits can be made up to 12 hours ahead.)

Toss together blackberries, sugar and lemon juice; let stand for 10 minutes. Meanwhile, beat cream with maple syrup using an electric mixer on high until it holds soft peaks. Halve biscuits; place bottom half of each biscuit on a dessert plate. Top with blackberries and whipped cream; cap with biscuit top. Serve immediately.