For the Filling

1. Place blackberries in cast iron skillet and add sugar.
2. Turn heat on low.
3. Mix flour and corn starch together.
4. Add to skillet.
5. Add 1/2 cup of butter, and make sure to stir gently as butter is melting.
6. Once melted, turn off heat.
7. Add vanilla and pecans.
8. Set to the side while you make biscuits.

For the Biscuits

1. In a food processor or using a whisk, mix together flour, baking powder, baking soda, and sugar until combined.
2. Add the chilled, cubed butter and pulse food processor to create pea sized pieces of butter.
3. Pour in the cold buttermilk and pulse until dough starts to come together.
4. Scoop the dough out onto a floured surface and push it together with your hands.
5. Shape the dough into a rectangle and fold it into thirds,
6. Turn the dough and flatten back into a rectangle.
7. Repeat this process two additional times.
8. Next flatten the dough into a 1/2 inch rectangle.
9. Using a biscuit cutter, cut out the biscuits. This should make 12 biscuits.
10. 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.
11. Place biscuits on top of cobbler.  In order to fit all 12 biscuits, you make need to “squish them slightly”.
12. Brush tops of biscuits with melted butter.
13. Sprinkle with cinnamon sugar.
14. In a preheated 400 degree oven, bake cobbler until bubbly – approximately 18 -22 minutes.