Blackberry Cobbler With Buttermilk Biscuit Topping

How to Make Blackberry Cobbler With Buttermilk Biscuit Topping

Total time: 1 h 5 min · Yields 8 servings

1. 1

   Preheat and Prepare Pan

   Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish or a large 12-inch cast iron skillet with butter.

2. 2

   Mix Berry Filling

   In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Gently fold until the berries are evenly coated. Pour the mixture into the prepared baking dish.

3. 3

   Prepare Dry Biscuit Mix

   In a separate medium bowl, whisk together the flour, 50g sugar, baking powder, baking soda, and salt. Add the cubed cold butter and use a pastry blender to cut the butter into the flour until the largest pieces are the size of small peas.

4. 4

   Form the Dough

   Stir the vanilla extract into the cold buttermilk. Pour the liquid into the flour mixture and stir with a fork just until a shaggy dough forms. Do not overmix, or the biscuits will be tough.

5. 5

   Assemble the Cobbler

   Using a large spoon or your hands, drop mounds of the biscuit dough onto the top of the berries. Space them out slightly to allow steam to escape while baking.

6. 6

   Bake until Golden

   Sprinkle the top of the dough with a little extra sugar. Bake for 40 to 45 minutes, or until the fruit is bubbling vigorously and the biscuit topping is deep golden brown and cooked through.