Blueberry Cobbler with Sweet Biscuit Topping

By nancyjcanzi

Ingredients

• 6 cups blueberries
• 2 cups blackberries
• 1 1/2 cups sugar
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Sweet Biscuits
• 3 cups Southern all-purpose flour, such as White Lily 2/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, diced
• 2/3 cup buttermilk
• 1 teaspoon vanilla extract

Details

Servings 10

Preparation

Step 1

1Preheat oven to 400 degrees.
Generously butter a 13-x-9-x-2-inch baking dish; set aside.
In a large bowl, combine blueberries, blackberries, sugar, lemon juice, and vanilla.
Toss to coat.
In a separate bowl, combine flour, cornstarch, and salt.
Combine flour mixture with fruit mixture, stirring well.
Pour mixture into prepared baking dish.
Top with Sweet Biscuits.
Bake for 30 minutes.
Cover with foil and continue baking for 30 minutes. Allow cobbler to cool for at least 10 minutes before serving. Serve with Old-Fashioned Vanilla Ice Cream, if desired.

Sweet Biscuits

In a large bowl, sift together flour sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut in butter until mixture resembles coarse meal.
Make a well in the center of mixture.
Add buttermilk and vanilla.
Using a fork, stir until a dough forms.
Turn dough out onto a lightly floured surface.
Using hands, gently knead 3 or 4 turns.
Pat dough to 3/4-inch thickness.
Using a 3-inch star cutter, cut biscuits, using dough scraps only once.
Use as a topping for cobbler.

Editor's Note:

Sweet Biscuits also make a great foundation for shortcake. Simply place on parchment-lined baking sheets and bake at 450 degrees until light golden brown, usually 12 to 15 minutes.