Mixed Berry Cobbler with Buttermilk Biscuits

mixed berry cobbler with biscuits, fresh fruit, and ice cream on top.

5 from 2 votes

Mixed Berry Cobbler with Buttermilk Biscuits

This mixed berry cobbler is made with an easy frozen berry filling and topped with buttery, flaky buttermilk biscuits. It's the no-fuss dessert cousin of a summer berry pie, but just as delicious, especially when topped with a generous scoop of vanilla ice cream!

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings9 servings

CourseCobbler

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the buttermilk biscuits:

240 g (2 cups) all-purpose flour
36 g (3 tablespoon) granulated sugar
12 g (1 tablespoon) baking powder
½ teaspoon kosher salt
113 g (8 tablespoon) unsalted butter, cold
170 g (¾ cup) buttermilk, cold
Turbinado sugar, for sprinkling

For the mixed berry filling:

8 oz frozen strawberries
8 oz frozen blueberries
8 oz frozen blackberries
8 oz frozen raspberries
100 g (½ cup) granulated sugar
16 g (2 tablespoon) cornstarch
½ teaspoon kosher salt
zest of one lemon
24 g (2 tablespoon) lemon juice
2 teaspoon vanilla extract

Instructions

For the buttermilk biscuits:

In a medium bowl, combine the flour, sugar, baking powder, and salt.
Add in the cubed butter and toss to coat. Cut the butter into the dry ingredients by squishing the cubes between your fingers until they are quarter-sized.
Pour in a small amount of the buttermilk and gently mix the dough with a spoon. Continue adding the buttermilk in a little at a time, aiming for the dry spots.
Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for at least one hour.
Towards the end of the chill time, preheat the oven to 400 degrees F.
Once the dough has rested in the fridge, roll it out on a lightly floured surface to about 1" thick.
Cut the dough into quarters, then layer them on top of each other. Roll the dough out again to 1" thick, and repeat this cutting & stacking process two more times.
After the last stack, roll the dough out to a rough 8" circle about 1" in thickness. Use a knife or bench scraper to cut 9 pieces. Place the dough on a small baking tray or cutting board and freeze for at least 15 minutes.
Meanwhile, make the filling.

For the mixed berry filling:

In a large mixing bowl, combine the berries, sugar, cornstarch, salt, lemon zest, lemon juice, and vanilla.
Pour the filling into a 9" pie dish.
Arrange the biscuits on top of the filling. Brush each with a small amount of buttermilk, and sprinkle with turbinado sugar.
Place the pie dish on a large baking sheet. Bake the cobbler for 15 minutes until the biscuits are lightly golden on top, then turn the temperature down to 350 degrees F and bake for another 1 hour - 1 hour 15 minutes until the juices are bubbling and the biscuits are baked through. You may need to tent the cobbler with aluminum foil towards the end to prevent the biscuits from getting too dark.
Allow the cobbler to cool for at least hour to allow the filling to thicken up. Enjoy with a generous scoop of vanilla ice cream!

Notes

Keep the biscuit dough cold at all times! To avoid the butter melting out of the biscuits the minute they enter the oven, it's important to chill the dough every time after you touch it.

Cut & stack the biscuit dough 3 times! This process of cutting the dough, stacking it, and rolling it out creates layers of dough & butter, which results in the flakiest buttermilk biscuits!

After baking, let the cobbler cool for one hour. The key to getting a jammy fruit filling is to cook it until the juices are bubbling, then let it cool for a long time. When the fruit is cooked to the point of bubbling, the juices reduce, and the cornstarch activates. As it cools, the filling thickens up to the most delicious jammy filling.

Nutrition Facts

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