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Skillet Berry Cobbler with Buttermilk Biscuits


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  • Total Time: 1 hour
  • Yield: 4-6 1x

Ingredients

Units Scale

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


Instructions

  1. Preheat oven to 375˚F.
  2. Prepare the filling: In a large bowl, combine all ingredients for the filling and stir to combine. Cover with a towel and set aside.
  3. Make the biscuits: In a large mixing bowl, combine flour, baking soda, sugar, orange zest, and sea salt until mixed.
  4. 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.
  5. Pour in the buttermilk and stir until just combined.
  6. 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.
  7. 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.
  8. Cut dough into rounds with a 3-inch biscuit cutter (I used the top of a drinking glass! 7 biscuits fit into the skillet ).*
  9. Pour filling into oven safe skillet or pie pan. Top with biscuits.
  10. Bake for 45 minutes, until biscuits are golden and filling is bubbling in the center.
  11. Remove from heat and let cool at least 30 minutes. Top with vanilla ice cream!

Notes

*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!

  • Prep Time: 15 mins
  • Cook Time: 45 mins
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