It’s September…WHERE did the time go?? All I know is I let almost the entire summer pass without a single messy summer harvest cobbler. Whoops!
I’m ON IT though. May I present to you, Skillet Berry Cobbler with Buttermilk Biscuits!
I love cobblers. Wanna know why? No double crust! Actually, no crust AT ALL if you don’t want one! I obviously went for the latter. Why a pie crust if you could have…biscuits?? Flaky, golden buttery biscuits. Perfect for soaking up all that delicious berry juice. They also pair extremely well with vanilla ice cream. Win win!!
Another awesome thing about skillet berry cobbler? ALL those berries that are hanging out in your fridge slash freezer for “I’m going to make smoothies I promise!” finally have another use! And quite a tastier one to be honest ????. I actually used a combination of fresh and frozen berries for this particular version. Specifically, the strawberries, raspberries and blueberries were all frozen and the blackberries were fresh from the market.
I can’t make a summer skillet berry cobbler without blackberries. Gotta have ’em!
Obviously, no cobbler is complete without a scoop of vanilla ice cream on top. Especially when it’s all warm and melty!
Alright! Make sure to grab some Skillet Berry Cobbler with Buttermilk Biscuits before the summer is out! Because fall is on its way…????????????.Print
For the Filling
- 4 1/2 cups assorted berries, fresh or frozen (I used strawberries, raspberries, blueberries, and blackberries)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 tablespoons cornstarch
- Pinch ground nutmeg
For the Biscuits
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon white sugar
- Zest of 1 orange
- 1/2 cup unsalted butter, cut into cubes and chilled
- 3/4 cup buttermilk
- Preheat oven to 375˚F.
- Prepare the filling: In a large bowl, combine all ingredients for the filling and stir to combine. Cover with a towel and set aside.
- Make the biscuits: In a large mixing bowl, combine flour, baking soda, sugar, orange zest, and sea salt until mixed.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined.
- Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.
- Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2 more times, again being careful not to roll the edges too much or the layers will seal.
- Cut dough into rounds with a 3-inch biscuit cutter (I used the top of a drinking glass! 7 biscuits fit into the skillet ).*
- Pour filling into oven safe skillet or pie pan. Top with biscuits.
- Bake for 45 minutes, until biscuits are golden and filling is bubbling in the center.
- Remove from heat and let cool at least 30 minutes. Top with vanilla ice cream!
*To maximize dough, you can roll out the scraps to cut more biscuits but only roll them out once! The more the dough is worked tougher it will be.
*Feel free to bake up any left over dough on it’s own and serve it with butter!