How to Make a Buttermilk Biscuit Berry Cobbler

By Molly Watson

- Photo © Molly Watson — Buttermilk Berry Cobbler. Photo © Molly Watson

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This cobbler makes quick work of berries—blackberries, blueberries, huckleberries, raspberries, strawberries. Make use a surplus of berries in season, or use frozen berries (either from the market or ones you froze in season) since they fall apart when cooked in the cobbler anyway. Just sweeten the fruit a bit, cover with a buttermilk drop-biscuit topping, and bake. It's easier than pie!

Note: This recipe calls for quick-cooking tapioca as the thickener, which will leave the fruit juices clear and thickened but not gummy. Feel free to use cornstarch instead, but know that the fruit filling may look a bit cloudy.

See Also

All About Berries

All About Blueberries

All About Strawberries

Ingredients

6 cups berries, rinsed and patted dry (hull and slice strawberries)
1 cup sugar, divided and more to taste
3 Tablespoons quick-cooking or instant tapioca (you can use cornstarch instead, if you like)
1 Tablespoon lemon juice
2 cups flour
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 cup butter, chilled
1 cup buttermilk

Prep Time: 15 minutes
Cook Time: 60 minutes

Total Time: 75 minutes
Yield: 6 to 8 servings

Preparation

Preheat oven to 350°F. In a 2-quart casserole dish or similar baking pan, toss the berries with 3/4 cups of the sugar. Taste and add more sugar if you like a sweeter filling (and depending on the sweetness of the berries). Add tapioca and and lemon juice and toss to combine. Set aside.
In a large bowl combine flour, remaining 1/4 cup sugar, salt, and baking soda. Cut butter into small pieces and add to flour. Using your fingers, a fork, two knives, or a pastry cutter, work butter into flour until it looks like cornmeal with some pea-size chunks in it. Stir in buttermilk to combine. You'll have a loose batter.

Drop batter by the spoonful onto the berry mixture. Depending on the size and shape of your dish, you may have spots of batter or be able to cover the entire top with batter.
Bake until batter is golden brown and berry juice is bubbling along the edges, 45 to 60 minutes.
Let cool at least slightly. Serve cobbler warm or at room temperature – it will be best the same day it is made but makes a delicious breakfast the next morning too!

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tootsiemn

User Rating:

Perfect summer treat!

Great when you have a bounty of berries (any kind, and any combination seems to work beautifully). It really is perfect right out of the oven with ice cream, but is also delicious after sitting at room temperature for after dinner. (I brought to a bbq, and it was undoubtedly the hit of the night!)