Mixed Berry Biscuit Cobbler Recipes

BISCUIT-TOPPED MIXED BERRY COBBLER

Steps:

• Heat oven to 375°F.
• Spoon berries into 9-inch square baking dish sprayed with cooking spray; set aside. Mix 3/4 cup sugar, tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil on medium-high heat, stirring frequently. Pour over berries.
• Stir baking mix, remaining sugar and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls over fruit mixture.
• Bake 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.

BERRY COBBLER

Steps:

• Preheat the oven to 350°F. Grease a 9×13-inch baking dish with softened butter.
• Add the berries, lemon juice, lemon zest and vanilla to the pan and stir to combine. Add the sugar, cornstarch, cinnamon, nutmeg and salt, stir to combine, then spread filling into an even layer; set aside.
• Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
• Using a liquid measuring glass, whisk the vanilla into the buttermilk then pour into the feed tube while pusling. Pulse a few times to moisten (don't overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together but don't overwork the dough.
• Drop the dough by small spoonfuls all over the berries, leaving a few gaps so the filling can steam. Brush the top of the biscuit dough with 1 Tablespoon of buttermilk to help it brown (optional). Sprinkle the topping with raw sugar and ground cinnamon.
• Bake uncovered at 350 degrees F for 45-55 minutes, or until the filling is thick and bubbling and a toothpick inserted into the topping comes out clean. Let the cobbler cool on a wire rack for 10 minutes to set before serving. Serve warm with vanilla ice cream and extra fresh berries if desired.