Blueberry Cobbler Biscuit Delight (Print Version)
# Ingredients:
→ Filling
01 -
1.2 kilograms blueberries, fresh or frozen
02 -
2.5 millilitres vanilla extract
03 -
16 grams cornstarch
04 -
10 millilitres lemon juice
05 -
100 grams granulated sugar
→ Biscuit Layer
06 -
120 grams sour cream
07 -
250 grams all-purpose flour
08 -
2 grams salt
09 -
2 grams baking soda
10 -
30 millilitres honey
11 -
6 grams baking powder
12 -
100 grams granulated sugar
13 -
115 grams unsalted butter, very cold
14 -
60 millilitres milk, any variety
→ Biscuit Topping
15 -
13 grams coarse sugar
16 -
15 millilitres milk
17 -
1 large egg, beaten
# Instructions:
01 -
Let it rest for five minutes, then dig in. It’s great with a scoop of vanilla ice cream, too.
02 -
Pop it in the oven, uncovered. It’ll need 45 to 55 minutes—look for golden biscuits, bubbling fruit, and a clean toothpick in the biscuit.
03 -
In a small bowl, beat the egg with milk. Gently brush the biscuit top with the egg mix and toss on the coarse sugar for crunch.
04 -
Break off bits of biscuit dough and drop them all over the blueberry base. Cover almost all of it for that homemade look.
05 -
Dump in the cold sour cream, milk, and honey you set aside. Use a spatula and stir just till it sort of sticks together—it’s fine if it’s a bit crumbly.
06 -
Grate frozen butter right into the bowl or slice up cold butter and toss it in. Use a fork or your cutter if it’s cubed. Mix just enough so it looks a little like sand and pebbles.
07 -
Add flour, sugar, baking soda, salt, and baking powder to your big bowl and stir it up well.
08 -
Grab a huge mixing bowl, dump in cornstarch and sugar, stir, then add vanilla, lemon juice, and blueberries. Give everything a good toss so it’s all coated, and spread that out in the dish you greased.
09 -
Mix up honey, milk, and sour cream, then keep it chilled for later. If you’ve got regular butter, freeze it. Frozen is good too because you’ll grate it in soon.
10 -
Crank the oven to 180°C. Grease your 23 x 33 cm baking pan so nothing sticks later.
# Notes:
01 -
Cold butter is your friend—keeps biscuits soft and fluffy.
02 -
Frozen blueberries go in frozen; this keeps the filling from getting watery.
03 -
No blueberries? A mix of summer berries is fine. If using more strawberries or raspberries, keep in mind they’re extra juicy.
04 -
Mix the dry biscuit stuff ahead of time if you want, but add the wet just before baking.
05 -
Once cool, put leftovers in a sealed container. Fridge for 5 days, freezer for up to 3 months.