Best Blueberry Drop Biscuit Cobbler Recipes

Blueberry-Drop Biscuit Cobbler image

Provided by Soa Davies

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
1/2 cup plus 1 tablespoon crème fraîche or sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

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 image

Provided by Lynette !

Time 1h5m

Number Of Ingredients 13

1 1/2 c all-purpose flour
3 Tbsp all purpose flour
3 Tbsp sugar
1 c sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
6 Tbsp unsalted butter, chilled, cut into 1/2 inch pieces
1/2 c creme fraiche or sour cream
1 Tbsp creme fraiche or sour cream
6 c fresh blueberries
2 Tbsp fresh lemon juice
1 Tbsp freshly grated lemon zest
vanilla ice cream

Steps:

1. Preheat oven to 350 degrees.
2. Whisk 1 1/2 cups flour, 3 tbsp 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 the dough tough).
3. Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice and zest in a large bowl. Toss to coat.
4. Pour into a 8 x 8 x 2 inch baking dish or into six 6-oz ramekins. Tear biscuit topping into quarter-size crumbles. Scatter over the berries.
5. Bake cobbler until the juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins ro 45-50 minutes for the baking dish. Let cool for at least one hour.

Blueberry Drop Biscuit Cobbler image

Provided by Annacia

Categories Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons sugar (or Splenda)
1 cup sugar (or Splenda)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon creme fraiche or 1/2 cup sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

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.

Nutrition Facts : Calories 523.9, Fat 19.7, SaturatedFat 11.9, Cholesterol 57.7, Sodium 247.8, Carbohydrate 86.3, Fiber 4.5, Sugar 54.6, Protein 4.9