Drop-Biscuit Berry Cobbler

Our blog recipe this month is a peach cobbler, but we are given a berry option in the side notes, so I went that route since we are berry fans. šŸ˜

Cobblers seem to be a dessert that really is good anytime of the yearā€¦either eaten warm in the fall and winter or room temp in the spring and summer. A berry cobbler though, really does scream sunshine and summertime.

I went with a mixture of berries: blackberries, raspberries, blueberries, and strawberries. To help with the moisture that can be a problem when cooking with berries, some cornstarch is added to the mix. The berries are placed in the pan and then topped with drop biscuitsā€¦the recipe being one for beginners. No cutting in butter, or worrying about working the dough too much or too little. The recipe uses heavy cream and buttermilk. Just a little mixing and that is it. Easy.

The cobbler is baked for 45-55 min, until the topping is golden brown and the fruit juices can be seen bubbling around the edgesā€¦.then cooled to room temperature and eaten with or without ice cream or whipped cream.

Based on the feedback I received from my tastersā€¦the ones that ate it with a topping, loved itā€¦the ones without, said it was good but a little dry and too much biscuit on top in parts. Since the biscuits are dropped in moundsā€¦the dough could be out of ratio with the berries depending I guess which part you got haha. I am thinking you just donā€™t notice that if there is ice cream or whipped cream involved. šŸ˜‚

Seemed like a perfect summertime dessertā€¦and if I make it again, I will be sure to serve it with either ice cream or whipped cream!

5 thoughts on “Drop-Biscuit Berry Cobbler

  1. Cobbler may be a dessert but having enough leftovers for breakfast is a must as Shirley suggests. My granddaughter has been here for a week (first time I have seen her since 12/19) so we decided to make her great-grandmother’s peach crisp instead. It was delicious and a good memory. We bought a box of peaches (40 of them) in nearby Palisades from a family-owned orchard begun in 1932! I have peaches on hand so will get Dorie’s cobbler made next week. Yours looks wonderful. We also made Dorie’s pimento cheese – so yummy. And, yes, there was enough Crisp left for breakfast!

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