This dessert combines three of my favorites – a cast iron skillet, in season blackberries, and my homemade buttermilk biscuits. Enjoy!
Cobbler Filling Ingredients
- 5 cups blackberries, rinsed and drained
- 1 cup sugar
- 1/3 cup flour
- 1 teaspoon corn starch
- 1/4 cup toasted pecans
- 1/2 cup butter
- 1 Tablespoon vanilla
Buttermilk Biscuits Ingredients
- ( ) all purpose flour
- Tablespoon baking powder
- teaspoon baking soda
- teaspooons sugar
- Tablespoons (85 grams) cold butter, cubed and chilled
- Tablespoons butter, melted
- 3/4 cup (170 grams) cold buttermilk, chilled
- cinnamon sugar, for sprinkling on biscuits
For the Filling
- Place blackberries in cast iron skillet and add sugar.
- Turn heat on low.
- Mix flour and corn starch together.
- Add to skillet.
- Add 1/2 cup of butter, and make sure to stir gently as butter is melting.
- Once melted, turn off heat.
- Add vanilla and pecans.
- Set to the side while you make biscuits.
For the Biscuits
- In a or using a whisk, mix together flour, baking powder, baking soda, and sugar until combined.
- Add the chilled, cubed butter and pulse food processor to create pea sized pieces of butter.
- Pour in the cold buttermilk and pulse until dough starts to come together.
- Scoop the dough out onto a floured surface and push it together with your hands.
- Shape the dough into a rectangle and fold it into thirds,
- Turn the dough and flatten back into a rectangle.
- Repeat this process two additional times.
- Next flatten the dough into a 1/2 inch rectangle.
- Using a , cut out the biscuits. This should make 12 biscuits.
- You can continue to gather the dough together at 1/2 inch thickness and cut the biscuits. But, try to do this sparingly as the dough will start to toughen. I can usually get 10 biscuits before combining the dough pieces together, before flattening and rolling out again.
- Place biscuits on top of cobbler. In order to fit all 12 biscuits, you make need to “squish them slightly”.
- Brush tops of biscuits with melted butter.
- Sprinkle with cinnamon sugar.
- In a preheated 400 degree oven, bake cobbler until bubbly – approximately 18 -22 minutes.
- Serve this cobbler with my homemade vanilla bean ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes (filling and baked cobbler)
- Category: dessert
- Cuisine: American
Keywords: blackberry, blackberry cobbler, cast iron desserts