Biscuits make it better! With winter weather in full effect, I've been craving comfort food like some sort of wildebeest. So when I saw this recipe for drop-biscuit cobbler in the February issue of Bon Appetit, I ran out in the bitter cold to grab ingredients (most of which I already had on hand!) for it.
I made a couple of changes to my version - the original called for pears and dried cherries. I opted for fresh blueberries as they're my favorite berry and preferred flavor for pies and cobblers. Blueberrylicious. Feel free to use whatever fresh fruit you'd like.
Also, in the spirit of Valentine's Day I used a cookie cutter to turn my biscuits into heart shapes. Awww - everyone knows true love and sweets go hand in hand. :-)
- 6 cups fresh blueberries (about 2 lbs.)
- 1 cup sugar
- 3 Tbsp. flour
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. finely grated lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup plus 2 Tbsp. sugar
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
Vanilla ice cream (for serving)
Preheat oven to 375°. Combine 1 cup sugar, 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins.
Topping and Assembly
- Whisk flour, baking powder, salt, and ¾ cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in ⅓ cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 Tbsp. sugar.
Bake until filling is bubbling and top is golden brown and cooked through, 45-50 minutes; let cool. Serve with ice cream.
- *to make the biscuits into heart shapes, I simply patted the dough flat and used a heart shaped cookie cutter to press them out
drop it like it's hooooooooot