Warning: this recipe will turn your mouth blue.
Seriously, after making and eating these, I jumped on a Google Meet for school and almost had a panic attack. Total. Blue. Mouth.
All that aside (just grab a tooth brush!) this blueberry cobbler is amazing. The biscuits have brown sugar cinnamon layers and are soft and flakey. Ryan likes this recipe a lot because it’s not too sweet. It only has a bit of sugar and most of it is naturally from the berries. I like this recipe a lot because it’s super easy and versatile. You could really use any fruit you have available, fresh or frozen. It’s one of those recipes where you always have the ingredients on hand and it’s truly a crowd pleaser.
1 3/4 c flour
1 1/4 tsp baking powder
1/4 tsp salt
1 1/2 sticks of butter
1 c butter milk
1/4 c brown sugar
2 tbsp cinnamon
3 c blueberries
2 tbsp lemon juice
In a food processor, combine your dry ingredients and one stick of your butter (chilled and chunked) until crumbly. Slowly add your buttermilk until incorporated.
Your dough will be very dry as you turn it out onto a clean surface, but you will be able to carefully knead it into one, solid ball of dough. Flatten that ball into a rectangle before scoring into four even sections.
In a microwave safe bowl, melt your remaining 1/2 stick of butter and add your brown sugar and cinnamon. Glaze the tops of three of your four dough sections with your brown sugar cinnamon butter and then place the four sections on top of each other. Make sure the section with the bare side is on top.
Gently press down on the dough tower to flatten before rolling out to 1” thickness. Cut your dough into small squares and chill for 30 minutes in the refrigerator.
While your dough is chilling, grab a cast iron skillet and heat your berries and lemon juice. A high heat will get them soft and bubbling, but watch carefully so they do not burn. Once your berries have broken down and are juicy, grab your chilled biscuits and place them on top of the berry mixture.
Slide your cast iron skillet into a 400 degree oven and bake for 30-35 minutes or until your biscuits are golden brown and flakey. Serve warm, with ice cream.