Blueberry Cobbler w/ Biscuits

By chefjaci

Ingredients

• Filling
• 5 cups fresh blueberries (from about 2 1/2 eleven-ounce containers)
• 1/2 cup sugar
• 2 tablespoons water
• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• Pinch of coarse kosher salt
• Biscuits
• 1 1/2 cups self-rising flour
• 1/4 teaspoon coarse kosher salt
• 1 1/2 cups crème fraîche or sour cream plus additional for serving
• All purpose flour
• 3 tablespoons sugar

Preparation

Step 1

Filling
•Position rack in bottom third of oven and preheat to 450°F.
•Combine blueberries, sugar, 2 tablespoons water, cornstarch, lemon juice, and coarse salt in large saucepan. Whisk over medium-high heat until cornstarch dissolves. Bring to boil, stirring occasionally. Reduce heat to low and simmer until thickened, stirring, 2 to 3 minutes. Transfer to 11x7x2-inch glass baking dish.

Biscuits
•Combine self-rising flour and coarse salt in medium bowl. Add 1 1/2 cups crème fraîche; stir until dough forms. Gather dough into ball in bowl. Sprinkle work surface with all purpose flour; turn dough out onto work surface. Using floured hands, shape dough into log. Cut log crosswise into 6 rounds. Pat each into 3/4-inch-thick 3-inch round. Arrange biscuits atop filling. Sprinkle each biscuit with 1/2 tablespoon sugar.
•Place baking dish on rimmed baking sheet. Bake cobbler until bubbling and golden, about 25 minutes. Cool 15 minutes. Serve warm with additional crème fraîche.