My husband loves cobblers that have biscuit dumplings in them but I couldn't find a recipe like that except for in a old Foxfire book. The only problem was that it doesn't give exact measurements. So I came up with my own version by meshing a couple different recipes together. It turned out yummy!
1for the dumplings: cut 1 stick butter into flour with a pastry blender until mixture resembles course meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 3-4 times. Roll out dough with a rolling pin and cut into strips. Cut the strips into smaller pieces for dumplings. Leave about 4 strips whole so you can lay them on top of the cobbler before baking.
2Peel and cut up about 3 small to medium size sweet potatoes. Run enough water in your pan to just cover the sweet potatoes. Bring to a boil. Boil for about 8 minutes or until potatoes are done but still firm. Lift potatoes out of the water using a slotted spoon and set aside. Reserve water.
3Preheat oven to 350*. Put 1/2 stick butter in a 13x9 casserole dish and place in oven while it preheats so the butter will melt.
4To the reserved water add 1 stick butter, sugar, brown sugar, vanilla, and cinnamon. Cook over medium heat until butter melts and sugar dissolves, stirring constantly. You will have a syrupy consistancy. Add small dumpling pieces to the liquid. Boil until the dough firms up a little. Be careful to just gently stir the dumplings so they don't fall apart. Add the potatoes back in with the dumplings and gently mix together but being careful not to break up the dumplings or the potatoes.
5Pour the mixture into the casserole dish with the melted butter. Top the cobbler mixture with the long dumpling strips. Bake for 45 minutes.
6Spread some more butter on top of the browned strips on top of the cobbler and sprinkle with a little sugar. Put under broiler for a minute or so until the strips are browned. Delicious warm or cold or served with vanilla ice cream!