Skillet Blueberry Cobbler with Buttermilk Biscuits Step-by-step instructions

Before you start

Preheat the oven to 375°F (190°C). Measure all ingredients before starting. Cut the butter into small cubes and keep it in the refrigerator until ready to use.

Have the buttermilk and heavy cream chilled as well. Set out an 8-inch cast iron skillet and a mixing bowl. No need to grease the skillet for this recipe.

Instructions

Berry and Dough Prep

1. 1Prep the Berry Filling
   In an 8-inch cast iron skillet, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and ground cinnamon. Toss gently with a spatula until the berries are evenly coated. Spread the mixture into an even layer across the bottom of the skillet.
   Look for The berries glisten with sugar and the cornstarch is fully dissolved.
   Tip Use a light touch so the berries stay whole and release their juices during baking.
2. 2Make the Biscuit Dough
   In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Cut the cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse meal with pea-sized butter pieces. Pour in the cold buttermilk and stir just until a shaggy dough forms.
   Look for The dough is shaggy and holds together when pinched, with visible butter bits.
   Tip Keep the butter and buttermilk very cold to ensure flaky biscuits.
3. 3Scoop Biscuits Over Berries
   Using a large spoon or cookie scoop, drop 6 rustic mounds of the biscuit dough evenly over the blueberry mixture. The dough will spread as it bakes, so leave space between the mounds. Do not smooth or flatten the dough.
   Look for Six rough dough mounds sit on top of the berry layer, not touching each other.
   Tip A cookie scoop makes even mounds, but two spoons work just as well.

The berries are coated in a glossy sugar mixture, and the biscuit dough is shaggy but holds together. The dough mounds sit on top of the berries, ready for the oven. The kitchen smells of cinnamon and fresh fruit.

Baking to Golden Perfection

4. 4Brush and Sprinkle the Topping
   Brush the tops of the biscuit dough with the heavy cream, then sprinkle with the coarse turbinado sugar. The cream helps the biscuits brown and the sugar adds a crunchy finish.
   Look for The biscuits are lightly coated with cream and sparkly with sugar.
   Tip Brush gently so the dough doesn't deflate; the cream should be a thin layer.
5. 5Bake the Cobbler
   Place the skillet in the preheated oven and bake at 375°F (190°C) for 35 minutes, until the biscuits are golden brown and the berry juices are bubbling thickly around the edges. The filling should be jammy and slightly thickened.
   Look for The biscuits are deep golden and the berry syrup bubbles at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Place a baking sheet under the skillet to catch any overflow while baking.

The biscuits are puffed and golden, the berry juices are bubbling at the edges, and the sugar topping has caramelized into a crunchy crust. The aroma is intensely fruity and buttery.

Serving with Ice Cream

6. 6Cool and Serve
   Remove the skillet from the oven and let the cobbler cool for about 5 minutes. Scoop the warm cobbler into bowls, making sure to get some biscuit and plenty of jammy berries. Top each serving with a scoop of vanilla ice cream, letting it melt into the warm syrup.
   Look for Steam rises from the cobbler and the ice cream starts to melt on contact.
   Tip Serve warm for the best contrast between hot berries and cold ice cream.

The cobbler is served warm, with melting vanilla ice cream pooling into the jammy berries.

The contrast of hot and cold, crunchy and soft, makes every spoonful satisfying. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Overmixing the biscuit dough is a common mistake that results in tough biscuits. Mix just until the flour is moistened and the dough is shaggy.

Another pitfall is using warm butter or buttermilk, which prevents flakiness. Also, be careful not to overbake—watch for the bubbling and golden color, as the filling can burn if left too long.

How to tell it’s done

The cobbler is done when the biscuits are deep golden brown and the berry juices are bubbling thickly around the edges. The filling should be jammy and slightly thickened, not watery.

If you insert a toothpick into the center of a biscuit, it should come out clean. Let it cool for a few minutes before serving; the filling will continue to set as it cools.

• Egg dishes: 160°F (71°C) in the thickest part