triple berry biscuit cobbler

Here’s your weekend dessert… or breakfast.

Louise and I will be having a girls weekend because the GS is playing in a member guest which mystifyingly means 14 hour days at the golf course. Haven’t quite figured out that math.

But no matter because I have a quilting project to work on, yoga classes to attend, and will force Lou onto two walks a day. She’s the only dog I’ve ever met who doesn’t run to the door when you say the word “walk” and pick up the leash. She’s more like… “Do I have to?”

They say dogs slow down as they age and I’m just not sure how she can get any slower.

But she’s a great companion to have in the kitchen. She lays at my feet while I cook/bake which is nice company, even if I suspect she’s going to be the reason I break another bone when I trip over her.

She quite enjoyed the making of these biscuits because they were a bit messy, and she does not discriminate what she’ll lick off the floor. Her favorites are peanut butter and ice cubes, but apparently she’ll also go for flour and baking powder. Still working on developing that palate.

Triple Berry Biscuit Cobbler

adapted from Bon Appetit

for the biscuits:

1/4 cup white sugar

1 tablespoon baking powder

1 tsp Kosher salt

zest of 1 large lemon

2 cups all-purpose flour

1 stick cold unsalted butter

1 cup heavy cream (1/2 pint is a cup)

for the fruit:

1 lb berries

1/4 cup white sugar*

1 tsp vanilla extract

2 tablespoons corn starch

1/2 tsp cinnamon

juice of 1 large lemon

*the original recipe called for double the sugar in the fruit, but I’m glad I cut it down because it was plenty sweet. Depending on what fruit you’re using you may want to add more if it’s on the tart side.

Whisk together the sugar, baking powder, salt, and lemon zest. Stir in the flour. Cut up the cold butter into chunks and then work it into the flour mixture with your fingers until it’s broken up and distributed throughout. Pour in the cream and stir to combine, forming a ball of dough. Eventually I used my hands to get it to come together. Drop it onto a floured surface and roll out to about an inch thick. You can see the butter and the lemon zest!! Cue heart eyes emoji.

Cut it into four sections, stack them, and roll it again. The layering keeps them really light and flaky. Use a cookie cutter or a water glass to punch out your biscuits, dipping it into flour in between each one to prevent sticking.

(You can do all of this ahead of time and chill the biscuits until you’re ready to bake.)

Add the sugar, lemon juice, vanilla, corn starch, and cinnamon to the berries. Obviously you can use whatever fruit you want here. I grabbed a 16 oz bag of frozen cherries, blackberries, and blueberries. If you’re one of those lucky people who has an abundance of fresh fruit this summer (i.e. you take your kids strawberry picking and come home with 15 pounds) by all means you should use fresh. But the frozen are about 1/4 of the price and you’re cooking the crap out of them anyway so that’s what I went for.

Pour the fruit into the bottom of a baking dish. Top with your biscuits, keeping them relatively close together. You don’t want them overlapping because then they won’t bake but honestly who wants a piece without any biscuit? Bake at 400 degrees for 10 minutes, then lower the heat to 350 for another hour-ish. Until the biscuits are nice and golden on top.

Serve with whipped cream or ice cream. I actually ate mine with the last of the Georgia peach ice cream and it was divine.