BLUEBERRY DROP-BISCUIT COBBLER

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.