Blueberry Cobbler With Biscuit Topping Food

BLUEBERRY BISCUIT COBBLER

Steps:

• In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.

BLUEBERRY-DROP BISCUIT COBBLER

Steps:

• Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
• Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
• Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

BLUEBERRY DROP BISCUIT COBBLER

Steps:

• Preheat oven to 375°F
• Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
• Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
• Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

BISCUIT BLUEBERRY COBBLER

Steps:

• Sprinkle blueberries into a well-greased 8-in. square baking dish. In a small bowl, combine sugar and butter until crumbly. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Spread over blueberries. , Bake at 350° for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm with whipped cream if desired.

BLUEBERRY COBBLER WITH BISCUIT TOPPING RECIPE

Steps:

• For blueberry filling: In a 12-inch skillet over medium-high heat, add sugar, blueberries and lemon juice bring to a simmer, simmer for about 3 minutes, stirring occasionally. Sprinkle in flour, cinnamon, and salt. Stir to combine blueberries; continue to simmer for another 3 minutes to thicken. Remove from heat. Preheat the oven to 350-degrees F. For biscuit topping: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and lemon zest. In measuring cup stir together milk, lemon juice, vanilla extract and cooled melted butter, stir into flour mixture until combined. Drop rounded tablespoons of the biscuit dough onto blueberries, leaving a bit of space in between. Place skillet on baking sheet in preheated 350-degree F oven and bake until biscuits are golden on top, about 20 minutes. Remove from the oven and let cool for 15 minutes; serve warm.

BISCUIT COBBLER TOPPING

Steps:

• Topping sufficient for a 9 x 13 inch pan.
• Bake cobbler at 350 degrees until hot and bubbly.
• make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).
• Whisk egg into milk.
• Stir in milk and egg until just blended.
• Spoon topping on in dollops.
• Return to oven until biscuits are done.

BLUEBERRY COBBLER WITH GINGERED BISCUITS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375°F.
• FOR THE FILLING: Stir the sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
• FOR THE BISCUIT TOPPING: Whisk flour, cornmeal, crystallized ginger, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and ground ginger in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
• TO ASSEMBLE AND BAKE COBBLER: Remove berries from oven; increase oven temperature to 425°F Pinch of 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing then at least 1/2 -inch apart (they should not be touching). Sprinkle each mound of dough with ginger-sugar. Bake until fillling is bubbling and biscuits are golden brown on top and cooked through, 15-18 minutes. Cool cobbler on wire rack 20 minutes and serve.