Biscuit Berry Cobbler
From Carrie Morey's Hot Little Suppers cookbook
- 3 tbsp butter
- 2 tbsp self-rising flour
- 1 lb fresh or no-sugar-added frozen blueberries
- 3/4 cup white sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1/2 tsp grated lemon zest
- 2 tsp fresh lemon juice
- 10 Callie's Hot Little Biscuit frozen buttermilk biscuits, not thawed
- 1 tbsp turbinado sugar
What I crave on a chilly winter day is something warm, preferably baked! The only way to make that craving better would be to add some delicious, tender biscuits. Combine all of that, and you get my Biscuit Berry Cobbler!
A delectably sweet and tart mixture of blueberry, sugar, and the zest and juice of a lemon comes together for the perfect base of this warm winter dessert. Inject some flavor of summertime with the freshness of the berries, and add some handmade comfort with the delicate, fluffy buttermilk biscuit topping. Or, if you have a bit more of a sweet tooth, try using our blueberry biscuits or our shortcake mix!
To round it all out, serve with fresh whipped cream or vanilla ice cream as a velvety addition to compliment the syrupy sweet berry cobbler!
1. Preheat the oven to 350ºF.
2. Melt the butter in an 8½- to 9-inch cast-iron skillet or pie dish. Reserve 1 tablespoon of the melted butter.
3. Add the flour to the butter in the pan and mix until a smooth paste forms. Add blueberries, white sugar, vanilla, and cinnamon and mix well. Stir in the lemon zest and juice. Top with the biscuits. Brush the biscuit tops with the reserved melted butter and sprinkle with turbinado sugar.
4. Cover with aluminum foil. Bake 25 minutes.
5. Remove the foil and bake 5 minutes more to allow the biscuit tops to turn light brown in color.
6. Serve warm, topped with whipped cream or ice cream, if you wish.