Skillet Blueberry Cobbler with Buttermilk Biscuits Tips, FAQ & printable recipe

Tips for success

For the flakiest biscuits, handle the dough as little as possible. Cut the butter in until it resembles coarse meal with a few pea-sized pieces.

The cold butter creates steam in the oven, which lifts the biscuits into tender layers. If the dough warms up, chill it for 10 minutes before scooping.

To get a crunchy sugar crust, brush the biscuits with heavy cream and sprinkle generously with turbinado sugar.

The cream promotes browning, while the coarse sugar adds a delightful crackle. For an extra sparkle, add a pinch of sugar after baking while the cobbler is still warm.

Variations

• Peach Cobbler: Replace the blueberries with 4 cups of sliced fresh peaches. Increase the sugar to 3/4 cup and add a pinch of nutmeg. Reduce the cinnamon to 1/2 teaspoon to let the peach flavor shine.
• Berry Medley: Use a mix of blueberries, raspberries, and blackberries for a more complex flavor. Keep the same sugar and cornstarch amounts, but reduce the cinnamon to 1/2 teaspoon to avoid overpowering the delicate berries.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add an extra tablespoon of buttermilk to compensate for the drier texture. The biscuits will be slightly more tender but still delicious.
• Spiced Apple: Swap the blueberries for 4 cups of sliced tart apples, such as Granny Smith. Increase the sugar to 3/4 cup, add 1/2 teaspoon of nutmeg, and use 1 tablespoon of cornstarch. The cinnamon pairs beautifully with the apples.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Freeze baked cobbler for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave individual portions for 30 seconds.

Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. The biscuits will soften slightly, but the flavors will meld. Reheat individual portions in the microwave for 30 seconds or in a 350°F (175°C) oven for 10 minutes.

The berry filling can be prepared up to a day ahead and kept in the refrigerator. The biscuit dough can also be made ahead and refrigerated for up to 2 hours before scooping. Assemble the cobbler just before baking for the best texture.

Serving ideas

Serve the cobbler warm, straight from the skillet, with a generous scoop of vanilla ice cream. The ice cream melts into the warm berry sauce, creating a creamy, dreamy contrast.

A sprinkle of fresh mint or a dusting of powdered sugar can add a touch of elegance, but the cobbler is perfect as is.

For a more formal presentation, spoon the cobbler into individual bowls and top with a dollop of whipped cream or a drizzle of heavy cream.

The biscuits are best eaten the day they are made, but leftovers are still delicious the next day. Pair with coffee or a cold glass of milk for a classic dessert experience.

Frequently asked questions

Recipe card

Skillet Blueberry Cobbler with Buttermilk Biscuits

Prep 15 minCook 35 minTotal 50 minServes 6

Ingredients

• 4 cups fresh blueberries (about 500g)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup cold buttermilk
• 2 tbsp heavy cream
• 1 tbsp coarse turbinado sugar
• vanilla ice cream, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

65 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.