🍑 Drop-Biscuit Peach-Blueberry Cobbler
🛒 Ingredients:
For the Fruit Filling:
-
4 cups fresh or frozen peaches, peeled and sliced
-
2 cups fresh or frozen blueberries
-
½ cup granulated sugar
-
1 tbsp cornstarch
-
1 tbsp lemon juice
-
1 tsp vanilla extract
-
½ tsp cinnamon (optional)
For the Drop Biscuit Topping:
-
1½ cups all-purpose flour
-
2 tbsp granulated sugar
-
2 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
6 tbsp cold unsalted butter, cut into cubes
-
¾ cup buttermilk (or ¾ cup milk + 1 tsp vinegar)
🔪 Instructions:
1. Preheat Oven
-
To 375°F (190°C). Grease a 9×13-inch or similar-sized baking dish.
2. Make the Filling
-
In a large bowl, toss peaches and blueberries with sugar, cornstarch, lemon juice, vanilla, and cinnamon.
-
Pour the mixture into the prepared baking dish and spread evenly.
3. Make the Biscuit Topping
-
In another bowl, whisk flour, sugar, baking powder, baking soda, and salt.
-
Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
-
Add buttermilk and stir just until a sticky dough forms — do not overmix.
4. Drop the Biscuits
-
Use a large spoon to drop dough in heaping spoonfuls over the fruit. Leave a little space between drops — they’ll expand.
5. Bake
-
Bake uncovered for 40–45 minutes, or until the biscuits are golden and the fruit is bubbling around the edges.
6. Cool Slightly & Serve
-
Let cool for 10–15 minutes before serving. Delicious warm with a scoop of vanilla ice cream or whipped cream.
✅ Tips:
-
Use frozen fruit if fresh isn’t in season — no need to thaw, just increase bake time by 5–10 minutes.
-
Add a dash of nutmeg or a grating of lemon zest for extra flavor.
-
No buttermilk? Mix milk with 1 tsp vinegar or lemon juice and let sit 5 minutes.
Would you like this recipe adapted for gluten-free, cast iron skillet, or made with honey or less sugar?