Best Drop Biscuit Blackberry Cobbler Recipes

BLACKBERRY COBBLER

Steps:

• Preheat your oven to 350°F:

BLACKBERRY COBBLER

Steps:

• In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
• In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

BLUEBERRY-DROP BISCUIT COBBLER

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.

GRANDMA'S BLACKBERRY COBBLER

Steps:

• Sift the dry ingredients together and cut in the shortening until all ingredients are well mixed.
• Add milk, stirring until all flour is moistened.
• Turn the dough out on a lightly floured surface.
• Work the dough for about 20 seconds.
• Place the dough in a bowl until ready to use.
• Preheat oven to 350 degrees F.
• Wash blackberries and pat dry.
• Toss blackberries with lemon juice and then add sugar tossing until they are well coated. Place berries in a greased 11"x7" casserole dish.
• Cut 2 tbsp of butter and distribute over the top of the berries.
• Drop the biscuit dough into the blackberry mixture in 2 tablespoon portions (this doesn't have to be exact but don't use too much more dough for each drop biscuit or it will take longer to bake. Cover the top of the cobbler with some berries peeking through.
• Bake in 350 degrees F. oven for 30 minutes. Melt the remaining 2 tablespoons of butter and in the last 10 minutes of baking brush it over the biscuit tops to help them brown. Continue baking 10-15 minutes or until mixture is bubbling and biscuit dough is golden brown.
• Let cool for 15 minutes before serving.

OLD-FASHIONED BLACKBERRY COBBLER

Steps:

• Prepare a double crust pie pastry and refrigerate until needed.
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish or oven-proof skillet with vegetable cooking spray. Set aside.
• In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juice. Stir gently until the blackberries release some juice. Set aside.
• Cut one of the pastry disks in half and roll out on a lightly floured surface to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared pan. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
• While the pastry square is baking, roll out the remaining whole disk of dough to at least a 12x12-inch square, about ⅛ inch thick. Gently ease the dough into the prepared dish pressing gently into the corners without stretching. Trim the edges of the dough leaving a ½-inch overhang all the way around. This overhang will be folded up and over the lattice top. Collect any scraps of dough and put them together with the remaining ½ disc of pastry.
• Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then add all the remaining blackberry mixture. Dot the blackberries with butter.
• Roll out the remaining dough to a 10-inch square (for 9-inch pan). Cut the dough into 8 or 10 strips and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
• Brush the pastry with the beaten egg and sprinkle with coarse sugar.
• Place the baking pan on the parchment lined baking sheet to catch any juice that may bubble over. Bake at 400°F for 10 minutes then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
• Cool to room temperature or serve warm topped with ice cream or lightly sweeten cream if desired.