Thursday, August 16, 2012
Blueberry Cobbler with Biscuit Crumbles
Biscuits...not a buzz word, not a bad word either. Probably not that popular...well I take that back because up here in the Appalachians, biscuits are a staple, a necessity I tell you!
Combine the two and it's nirvana! Let's see what happens.
1-1/2 cups plus 2 tablespoons of all-purpose flour
3 tablespoons plus 1 cup of granulated white sugar
1-1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
6 tablespoons chilled butter, cut into 1/2" pieces
1/2 cup plus 1 tablespoon sour cream
1-1/2 lbs. fresh blueberries, washed and de-stemmed
2 tablespoon fresh lemon juice
1 tablespoon freshly grated lemon zest
Pre-heat the oven to 375 degrees F.
Spray an 8x 8 x 2 baking dish with non stick cooking spray.
Whisk the 1-1/2 cups of flour, 3 tablespoons of sugar, baking powder and salt in a large bowl. Using your fingers, add the butter and incorporate until you have achieved small, pea size lumps. Carefully fold in the sour cream and then knead in the bowl until you have a biscuit-like dough. Be careful not to over mix.
Combine the remaining cup of sugar and remaining 3 tablespoons of flour, blueberries, lemon juice and lemon zest in a large bowl. Pour the berry mixture into the prepared baking pan.
Crumble the biscuit topping with your fingers and sprinkle over the berry mixture.
Place baking dish in preheated and bake for 45 - 50 minutes. Remove from oven and allow to cool for at least one hour.
So if you're like me and haven't quite learned how to can yet, make a juicy, rich cobbler baby!