Real Recipes From Real Home Cooks ®

blueberry drop-biscuit cobbler

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

Great for when blueberries are in season! This can be assembled in minutes and the topping is both tender and crunchy. Top with the vanilla ice cream.....a must!

(1 rating)
yield 6 -8
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For blueberry drop-biscuit cobbler

  • 1 1/2 c
    all-purpose flour
  • 3 Tbsp
    all purpose flour
  • 3 Tbsp
    sugar
  • 1 c
    sugar
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 6 Tbsp
    unsalted butter, chilled, cut into 1/2 inch pieces
  • 1/2 c
    creme fraiche or sour cream
  • 1 Tbsp
    creme fraiche or sour cream
  • 6 c
    fresh blueberries
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    freshly grated lemon zest
  • vanilla ice cream

How To Make blueberry drop-biscuit cobbler

  • 1
    Preheat oven to 350 degrees.
  • 2
    Whisk 1 1/2 cups flour, 3 tbsp sugar, baking powder and salt in a large bowl. Add butter, using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make the dough tough).
  • 3
    Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice and zest in a large bowl. Toss to coat.
  • 4
    Pour into a 8 x 8 x 2 inch baking dish or into six 6-oz ramekins. Tear biscuit topping into quarter-size crumbles. Scatter over the berries.
  • 5
    Bake cobbler until the juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins ro 45-50 minutes for the baking dish. Let cool for at least one hour.

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