Ingredients
Scale
Sweet Biscuit Topping
- 2 1/2 cups self-rising flour (King Arthur makes a great one)
- 2/3 cup granulated sugar
- pinch of kosher salt
- 2 sticks unsalted butter (cold and cubed)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Cobbler
- 3 cups fresh or frozen blueberries (plus extra for serving)
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 tablespoons good-quality bourbon (more as needed/wanted)
- 2/3 cup granulated sugar
- Serve topped with: additional blueberries (sliced almonds, vanilla ice cream)
Instructions
- Preheat your oven to 350 degrees F, and lightly grease a 10-inch cast iron pan or two 5-inch cast iron pans. Set aside.
- Begin by preparing your biscuit dough. In the bowl of your food processor, with dough blade attached, add the self-rising flour, granulated sugar, salt, and butter. Pulse until the mixture resemble coarse crumbs. With the food processor running, pour in the vanilla extract and buttermilk. Continue processing until the dough comes together and forms a ball around the blade. Set aside.
- In a large bowl, gently toss together the blueberries, flour, vanilla extract, bourbon, and sugar until combined. Pour the blueberries into the prepared pan/pans.
- Dollop the biscuit dough on top of the pan/pans and place it/them in the oven. Bake the cobbler(s) for 40-42 minutes or until the biscuits are golden brown and the blueberries are bubbly. Remove from heat and let stand for a couple of minute before serving.
- Serve the cobbler(s) topped with additional blueberries, sliced almonds, and/or vanilla ice cream. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert