Cherry Blueberry Biscuit Cobbler
Servings 15
Ingredients
Cinnamon biscuits
- 2 ½ cups all-purpose flour (312 grams)
- ¾ cup powdered sugar (90 grams)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup cold butter, cut into small chunks (113 grams)
- ¾ cup buttermilk (187 ml)
- 1 teaspoon vanilla
Cherry blueberry filling
- 2 pounds cherries, fresh or frozen pitted and stems removed
- 1 pint blueberries, fresh or frozen
- ½ cup brown sugar (100 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- 2 tablespoons buttermilk
- 2 tablespoons coarse sugar
- vanilla ice cream for serving
Instructions
- Preheat oven to 350 degrees F.
- Make the biscuits. Combine the flour with powdered sugar, baking powder, cinnamon, and salt. Use a pastry blender or your hands to mix the butter into the dry mixture. Once the mixture resembles coarse sand, add the buttermilk and vanilla, mixing just until combined. Wrap in plastic wrap and chill for 30 minutes or overnight.
- Prepare the filling. Toss together the cherries with blueberries, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, salt, and cornstarch. Pour the mixture into a 9x13 baking dish.
- Dust a clean work counter with flour. Transfer the biscuit dough to the counter and roll out the dough until it's ½ inch thick. Use a 1 ½ inch biscuit cutter to cut 15 biscuits, using the scraps if necessary. Lay the biscuits on top of the berry filling in 3 rows with 5 biscuits in each row.
- Brush the tops of the biscuits with buttermilk. Sprinkle coarse sugar on top and bake for 40-45 minutes or until the filling is bubbly and thick and the biscuits are golden brown. Remove from heat and let cool slightly. Serve warm with vanilla ice cream.
Notes
You can make the biscuit dough the day before.
If using frozen fruit, don't thaw it first - add it directly to the filling mixture. The baking time may need to be extended by 5-10 minutes.
