Mixed Berry Drop Biscuit Cobbler

I love a good cobbler during the summer months and this Mixed Berry Drop Biscuit Cobbler is so sweet and delicious and a cinch to make.  Berries are super ripe right now and taste so naturally  sweet.  They’re especially nice when baked with mini drop biscuits on top and become the most delightful dessert.

Drop biscuits are much simpler to make than rolled biscuits because you mix the dough in a stand mixer or bowl, and pinch it off over top of the fruit to create that beautiful crust.  I decided to go with mini biscuits because of the crunch factor — less doughy.  The juicy berries bake into  a jam-like texture, while still holding a bit of their shape and become the right canvas for the biscuits to rise and achieve that special crust.

I like to prepare this dessert for larger gatherings during the summertime because it does feed a crowd and it’s a great dessert to take to friend’s parties as well.  A scoop of ice cream or whipped cream would be lovely on top.

Ingredients

Filling

2 pounds blueberries, about 6 cups

1 pint raspberries

1 pint strawberries, stemmed and sliced in half

1/2 cup granulated sugar

2 tablespoons cornstarch

2 teaspoons vanilla extract

juice of 1/2 lemon

Biscuits

2 cups all-purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon salt

8 tablespoons cold salted butter, diced

1/2 cup buttermilk

2 teaspoons heavy cream or 1 egg for wash

1/4 cup coarse sugar for topping, optional

(Serves 12-15)

To Prepare:

1.  Mix all Filling ingredients in one large bowl and toss to coat.
2. Add Filling to a large 13 x 9 inch pan.  Smooth out berries on top.
3. In a stand mixer or large bowl, add flour, sugar, baking powder, baking soda and salt.  Mix on low and add diced butter slowly to flour mixture.
4. While mixer is running add buttermilk.  Mix until dough just begins to come together, about 30 seconds.
5. Remove bowl from stand and pinch small pieces of dough and place on top of berries.
6. Brush dough with heavy cream or egg wash and sprinkle with sugar, if desired.
7. Bake in hot oven for 45-50 minutes or until biscuits are golden brown and berry edges are bubbly slightly.
8. Remove and let cool at room temperature before serving.  Enjoy!