Berry Cobbler with Cornmeal Biscuits

Berry Cobbler with Cornmeal Biscuits

The sweetness of blueberries, blackberries, raspberries, and strawberries shines in this simple, comforting berry cobbler.

Berry Cobbler with Cornmeal Biscuits
 
Makes 6 to 8 servings
Ingredients
  • 2 (6-ounce) containers fresh raspberries
  • 1 (8-ounce) container fresh blueberries
  • ½ (16-ounce) container fresh strawberries, quartered
  • 1 (6-ounce) container fresh blackberries
  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange zest
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ⅔ cup plus 2 tablespoons whole buttermilk, divided
Instructions
  1. Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a medium bowl, gently stir together all berries, ½ cup sugar, cornstarch, lemon juice, and orange zest until well combined. Pour mixture into prepared pan.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and remaining ½ cup sugar. Using a pastry blender, cut in butter until mixture is crumbly. Gradually stir in ⅔ cup buttermilk until dry ingredients are moistened.
  4. Turn out dough onto a lightly floured surface, and pat to ½-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps once. Place biscuits on berry mixture, and brush with remaining 2 tablespoons buttermilk.
  5. Bake until biscuits are golden brown, 30 to 35 minutes. Let cool on a wire rack for 20 to 30 minutes; serve warm.

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