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Export 14 ingredients for grocery delivery
Step 1
For the filling: Preheat the oven to 425 degrees F.
Step 2
Grind the juniper and peppercorns until fine in a mortar and pestle or spice grinder.
Step 3
Add the butter to a large saute pan set over medium heat. Add the blueberries and cook, stirring occasionally, until they start to release their juices, 2 to 3 minutes. Turn the heat off. Stir in the ground juniper and peppercorns, the preserves, sugar, cornstarch, gin, salt, vanilla, lemon zest, lemon juice and pepper. Pour into a 9-by-13-inch casserole dish.
Step 4
For the biscuit topping: Whisk together the flour, sugar, cornmeal, baking powder, salt and baking soda in large bowl. In a small bowl, stir together the melted butter, buttermilk, vanilla and lemon zest. Add the wet ingredients to the dry, stirring until just combined.
Step 5
Divide the mixture into 8 equal portions. Top the filling with the biscuits, leaving about 1/2 inch between each. Sprinkle with a little extra sugar. Bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Serve.
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