Drop Biscuit Blackberry Cobbler Recipes

DROP BISCUIT COBBLER

Steps:

• Heat the oven to 350°F and spray a 9X9-inch baking dish with non-stick cooking spray. In a large bowl combine the peaches, blueberries, 1/2 cup sugar, 1/4 cup flour, 1 teaspoon vanilla and a pinch of salt.
• Toss gently to evenly coat the fruit.
• Pour the fruit into the baking dish. Dot the top of the fruit with 1 tbsp butter cut into small pieces and set aside. In a medium bowl combine 1 1/2 cups flour, 2 tablespoons of the sugar, baking powder, baking soda, 1/2 tsp salt and cinnamon. Whisk the dry ingredients to evenly combine then add 6 tablespoons cubed butter. With your fingers, rub the butter into the flour mixture until it resembles coarse sand with no large chunks of butter remaining. Make a well into the center of the dry ingredients and add the buttermilk and 1/2 teaspoon vanilla. Mix until the dry ingredients are just moistened, about 8-10 strokes.
• Scoop the biscuit batter into the cobbler in 12-16 even dollops. Sprinkle the remaining 2 tablespoons sugar over the tops of the biscuits, then bake for 35-40 minutes, or until the biscuits are golden brown and the fruit filling is bubbling all over.
• Remove from the oven and cool for at least 1 hour before serving.

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.

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 crème fraîche. 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.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
• In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
• Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

TRADITIONAL BLACKBERRY COBBLER

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss the blackberries with 1 1/4 cups sugar and 1 1/2 tablespoons flour in a mixing bowl. Spread into a 9x9-inch baking dish, and dot with 1 1/2 tablespoons of butter. In a separate bowl, whisk 1 1/2 cups flour together with baking powder, salt, and 2 tablespoons sugar. Cut in the softened butter until the mixture resembles cornmeal. Stir in the milk and egg until combined. Drop the batter over the berries by the spoonful.
• Bake in the preheated oven until the fruit is tender and the topping is golden brown, 20 to 30 minutes.

GRANDMA'S BLACKBERRY COBBLER

Steps:

• Sift the dry ingredients together and cut in the shortening until all ingredients are well mixed.
• Add milk, stirring until all flour is moistened.
• Turn the dough out on a lightly floured surface.
• Work the dough for about 20 seconds.
• Place the dough in a bowl until ready to use.
• Preheat oven to 350 degrees F.
• Wash blackberries and pat dry.
• Toss blackberries with lemon juice and then add sugar tossing until they are well coated. Place berries in a greased 11"x7" casserole dish.
• Cut 2 tbsp of butter and distribute over the top of the berries.
• Drop the biscuit dough into the blackberry mixture in 2 tablespoon portions (this doesn't have to be exact but don't use too much more dough for each drop biscuit or it will take longer to bake. Cover the top of the cobbler with some berries peeking through.
• Bake in 350 degrees F. oven for 30 minutes. Melt the remaining 2 tablespoons of butter and in the last 10 minutes of baking brush it over the biscuit tops to help them brown. Continue baking 10-15 minutes or until mixture is bubbling and biscuit dough is golden brown.
• Let cool for 15 minutes before serving.

CAST IRON BLACKBERRY COBBLER RECIPE

Steps:

• Preheat oven to 400.
• Add 1 cup sugar, 4 cups blackberries and cornstarch that dissolved in cold water to a large ovenproof skillet (like a cast iron or coated cast iron pan).
• Heat blackberries over medium, stirring frequently until boiling. They will start to change from their dark color to a pink.
• Boil blackberries for 2-3 minutes until sugar is completely dissolved. Remove from heat.
• In a mixing bowl, add flour, remaining 1/2 cup sugar, tsp of baking powder, salt and mix well.
• Add butter ( I find it easier to cut butter into tablespoons) and use a pastry blender to cut in butter until mixture is small and crumbly.
• Add boiling water and mix just until combined, being careful not to over mix.
• Spoon dollops of dough onto the top of the blackberries.
• Sprinkle top of dough with coarse sugar (Note that its fine to sprinkle the whole pan with sugar if you like)
• Bake cobbler for 20-25 minutes or until brown on top.
• Remove from oven and let stand until cooled a bit and serve as is or over vanilla ice cream.

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.