Blueberry-Drop Biscuit Cobbler
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
37
Spice
63
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsp
Sugar1.5 tsps
Baking Powder1 tsp
Kosher Salt2 tbsps
Lemon Juice (fresh)1 tbsp
Lemon Zest (finely grated)Directions:
1
Preheat oven to 375°F
2
Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl
3
Add butter; using your fingertips, incorporate until only pea-size lumps remain
4
Gently mix in crème fraîche
5
Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough)
6
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl
7
Toss to coat
8
Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins
9
Tear biscuit topping into quarter-size crumbles; scatter over berries
10
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish
11
Let cool for at least 1 hour
12
Preheat oven to 375°F
13
Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl
14
Add butter; using your fingertips, incorporate until only pea-size lumps remain
15
Gently mix in crème fraîche
16
Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough)
17
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl
18
Toss to coat
19
Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins
20
Tear biscuit topping into quarter-size crumbles; scatter over berries
21
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish
22
Let cool for at least 1 hour