Mixed Berry Biscuit Cobbler

Here’s why you’ll be preparing this biscuit cobbler all summer long: It only requires five ingredients and takes fifteen minutes to prepare.

• Hands On Time: 15 mins
• Total Time: 1 hr 10 mins
• Yield: 6 servings

We absolutely love this recipe because it’s so versatile. We usually mix blueberries, blackberries, and raspberries, but honestly, any one of those on their own is just as tasty. And as if warm, juicy berries weren’t irresistible enough, we top them with the easiest biscuit dough that bakes right on top. But here’s the best part: whip some extra heavy cream into fluffy whipped cream and serve it alongside the cobbler. If you want to add an extra touch, vanilla ice cream is the perfect finishing touch too!

Ingredients

Here’s what you’ll need for this berry cobbler:

• 6 cups of fresh or frozen mixed berries (like blueberries, blackberries, and raspberries)
• 1½ cups plus 2 tablespoons self-rising flour, divided
• ⅓ cup plus 4 tablespoons sugar, divided
• ½ teaspoon plus a pinch of kosher salt, divided
• 6 tablespoons cold unsalted butter, cut into pieces (plus extra for greasing the pan)
• 1 cup plus 4 tablespoons heavy cream, divided

Ready to bake? Let’s get started!

Directions

Here’s how to make the berry cobbler:

1. Preheat your oven to 375°F. In a large bowl, toss the berries with 2 tablespoons of flour, ⅓ cup of sugar, and a pinch of salt until well coated. Spoon the mixture into a lightly greased 8-inch square baking pan (or any 2-quart baking dish) and set it aside.
2. In a medium bowl, whisk together 3 tablespoons of sugar, the remaining 1½ cups of flour, and the remaining ½ teaspoon of salt. Add the butter and rub it into the flour mixture with your fingers until it forms pea-sized pieces. Add 1 cup plus 2 tablespoons of cream and mix with a fork until combined. (The dough will be a bit sticky.)
3. Using a large spoon or ice cream scoop, form the dough into biscuit-sized mounds (about 2 to 2½ inches wide) and arrange them over the berries in the pan. Brush the dough with the remaining 2 tablespoons of cream and sprinkle the tops with the remaining 1 tablespoon of sugar.
4. Bake for 45 to 50 minutes, or until the berries are bubbling and the biscuits are golden brown. If the biscuits start to get too dark, cover the pan with aluminum foil after about 40 minutes. Let it cool for 15 minutes before serving.

Enjoy!