Ingredients
Units
Scale
- Biscuits
- 1 2/3 cups all-purpose flour
- 1 2/3 tsp baking powder
- 1/4 cup granulated sugar, plus more for sprinkling
- 1/4 tsp salt
- 6 Tbsps cold unsalted butter, chopped into small cubes
- 2/3 - 3/4 cup heavy cream, plus more for brushing
- Cobbler
- 2-3 cups blueberries
- 2-3 cups raspberries
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375 F, and butter your 8x8" pan {if not using a nonstick skillet}.
- In a medium bowl, combine flour, baking powder, sugar, and salt. With a pastry cutter, or forks, work the butter into the flour mixture until the butter pieces are smaller than peas. With a fork, stir the mixture together while adding the heavy cream, only adding enough so that the dough just comes together. Turn out onto a work surface and knead only so it comes together as one square piece: it is ok to be a big shaggy here.
- Cut the biscuit into nine pieces.
- In a separate bowl, toss together the cobbler ingredients (berries, sugar, cornstarch, and vanilla). I say use 2-3 cups of each berry because this will depend on your pan — I prefer as many berries as I can fit! Pour evenly into your baking dish, and arrange the biscuits evenly on top.
- Brush the biscuits with heavy cream, sprinkle with ample sugar, and bake for 45 minutes. If the biscuits are browning to quickly, place a foil tent over the top. It's finished when the biscuits are golden and the fruit is bubbling voraciously!
- Allow to cool 15 minutes before serving, with ice cream, and enjoy!