Blueberry Drop Biscuit Cobbler Recipes

BLUEBERRY DROP BISCUIT COBBLER

Steps:

• Preheat oven to 375°F
• Whisk 1 1/2 cups flour, 3 tablespoons 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 dough tough).
• Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
• 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. Let cool for at least 1 hour.

BLUEBERRY BISCUIT COBBLER

Steps:

• In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.

BISCUIT BLUEBERRY COBBLER

Steps:

• Sprinkle blueberries into a well-greased 8-in. square baking dish. In a small bowl, combine sugar and butter until crumbly. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Spread over blueberries. , Bake at 350° for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm with whipped cream if desired.

BLUEBERRY COBBLER WITH JUNIPER

Steps:

• For the filling: Preheat the oven to 425 degrees F.
• Grind the juniper and peppercorns until fine in a mortar and pestle or spice grinder.
• Add the butter to a large saute pan set over medium heat. Add the blueberries and cook, stirring occasionally, until they start to release their juices, 2 to 3 minutes. Turn the heat off. Stir in the ground juniper and peppercorns, the preserves, sugar, cornstarch, gin, salt, vanilla, lemon zest, lemon juice and pepper. Pour into a 9-by-13-inch casserole dish.
• For the biscuit topping: Whisk together the flour, sugar, cornmeal, baking powder, salt and baking soda in large bowl. In a small bowl, stir together the melted butter, buttermilk, vanilla and lemon zest. Add the wet ingredients to the dry, stirring until just combined.
• Divide the mixture into 8 equal portions. Top the filling with the biscuits, leaving about 1/2 inch between each. Sprinkle with a little extra sugar. Bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Serve.

BLUEBERRY DROP-BISCUIT COBBLER

Steps:

• 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.