Best Biscuit Topped Mixed Berry Cobbler Recipes

BUTTERMILK BISCUIT-TOPPED BERRY COBBLER

Steps:

• 1. Preheat oven to 375 degrees. Spray a 9x13 inch glass baking dish with nonstick cooking spray.
• 2. In a medium bowl, toss berries with sugar and cornstarch. Mix in softened butter and Pour into prepared dish.
• 3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with a fork or your fingers, until coarse crumbs form. Add buttermilk and mix gently, just until combined.
• 4. Drop topping onto berries to cover and sprinkle with sugar. Place baking dish on a baking sheet in case of spillover. Bake 45-55 minutes, until topping is golden brown and berries are bubbly. Cool 10 minutes. Serve warm with ice cream or whipped topping.

MIXED BERRY BISCUIT COBBLER

Steps:

• Preheat oven to 375°F. Place berries, 2 tablespoons flour, ⅓ cup sugar, and a pinch of salt in a large bowl; toss to coat. Spoon mixture into a lightly greased 8-inch square baking pan (or other 2-quart baking dish); set aside.
• Whisk together 3 tablespoons sugar, remaining 1½ cups flour, and remaining ½ teaspoon salt in a medium bowl. Add butter; rub into flour mixture with your fingers until mixture forms pea-sized pieces. Add 1 cup plus 2 tablespoons cream; mix with a fork until combined. (Dough will be sticky.)
• Form dough into biscuit-sized mounds (2 to 2½ inches wide) using a large spoon or ice cream scoop; arrange over berries in pan. Brush dough mounds with remaining 2 tablespoons cream; sprinkle tops with remaining 1 tablespoon sugar.
• Bake until berries are bubbling and biscuits are deeply golden, 45 to 50 minutes, covering with aluminum foil after 40 minutes to prevent overbrowning, if needed. Cool 15 minutes, and serve.

BERRY COBBLER

Steps:

• Preheat the oven to 350°F. Grease a 9×13-inch baking dish with softened butter.
• Add the berries, lemon juice, lemon zest and vanilla to the pan and stir to combine. Add the sugar, cornstarch, cinnamon, nutmeg and salt, stir to combine, then spread filling into an even layer; set aside.
• Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
• Using a liquid measuring glass, whisk the vanilla into the buttermilk then pour into the feed tube while pusling. Pulse a few times to moisten (don't overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together but don't overwork the dough.
• Drop the dough by small spoonfuls all over the berries, leaving a few gaps so the filling can steam. Brush the top of the biscuit dough with 1 Tablespoon of buttermilk to help it brown (optional). Sprinkle the topping with raw sugar and ground cinnamon.
• Bake uncovered at 350 degrees F for 45-55 minutes, or until the filling is thick and bubbling and a toothpick inserted into the topping comes out clean. Let the cobbler cool on a wire rack for 10 minutes to set before serving. Serve warm with vanilla ice cream and extra fresh berries if desired.

BISCUIT-TOPPED MIXED BERRY COBBLER

Steps:

• Heat oven to 375°F.
• Spoon berries into 9-inch square baking dish sprayed with cooking spray; set aside. Mix 3/4 cup sugar, tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil on medium-high heat, stirring frequently. Pour over berries.
• Stir baking mix, remaining sugar and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls over fruit mixture.
• Bake 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.