Blueberry buttermilk biscuit cobbler

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live to drizzle, drizzle to live

live to drizzle, drizzle to live

Did you parents lie to you and tell you that fruit was dessert/do you lie to your children or yourself about this issue?  My parents were huge fans of this particular lie because I was (am) a huge fan of dessert.  So much so, actually, that they made a rule that I wasn't allowed to ask for dessert after dinner.  I dealt with this by lying on the floor next to the freezer and moaning, which is actually not all that different from what I do these days.

I'm very mature.

Actually, I am going to give myself a little maturity cred today because this dessert is 1) DELICIOUS and 2) about 80% fruit.  That is some balance and I'm proud of us for finding it.



I have some opinions about dessert and about summer and one of them is that fruit in the summer is not something we should mess with.  Leave it to the pastry chefs to improve on a perfect food (they rarely can anyway).  We're going to keep our lives easy and our desserts fruity.

blueberry juices

blueberry juices

They key to this recipe is that it require the use of really good buttermilk.  If you're in the Chapel Hill/Durham area, I recommend using Maple View.  Try a farmer's market or Whole Food if you are baking elsewhere.  Good buttermilk is fattier, tangier and will all around give you a better flavor.  File under: Things I Learned from loving Ruth Reichl.

This cobbler was referred to as "deconstructed blueberry scones" by one of my friends who ate it.  A lot of cobblers have a very cake-y top.  These are decidedly biscuit-ish, but sweet and light from the honey and buttermilk.  The perfect combination.

scoops for everyone

scoops for everyone

In other news, this is one of the last blog posts I shot photos for before I departed on my #summerofmeatsweats (follow along on instagram.  there is brisket.)  I'm writing this post from my high school best friend's bed in New York City.  It's four in the afternoon and I've already had a glass of wine and I need to go for a run.  That's where I'm at. It's a good spot.

Blueberry Buttermilk Biscuit Cobbler

serves 5

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 stick cold, unsalted butter
  • 1 cup good buttermilk (cold)
  • 1/4 cup honey + 2 tbsp
  • 1 tsp sugar

In a food processor, combine flour and baking powder, pulsing to mix and fluff.  Cut butter into chunks and add to the flour mixture while the processor is running.  Pulse until the mixture is evenly combined about 30 seconds.  Add half the buttermilk and 1/4 cup of honey, mixing until just combined.  Refrigerate this mixture while you do the next steps.

  • 3-4 cup fresh blueberries
  • 1 tbsp corn starch
  • butter for pan

Butter a cast iron skillet.  Place blueberries in the skillet and mix with cornstarch.  If your berries are less sweet, you can add sugar to taste.  I didn't find that mine needed it but all fruit is different because that is the beauty of nature!

Take the biscuits out of the refrigerator and use your hands or a spoon to form the dough into 4-5 rough, round biscuits.  Place on top of the fruit and sprinkle with sugar.

Bake at 350 for 35-40 minutes until the berries are bubbling and the biscuits are golden brown.

While the cobbler is baking, combine the remaining buttermilk and honey.  Stir well to make sure the honey has dissolved, then place in the refrigerator to chill.

When the dessert is finished baking, let cool about 10 minutes then serve warm, drizzled in the cold buttermilk/honey combo.

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