Cast-Iron Mixed Berry Cobbler with Buttermilk Biscuits

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 5 cups mixed fresh or frozen berries (blueberries, blackberries, raspberries)
• 1/2 cup + 1 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 2/3 cup cold buttermilk
• 1 tbsp coarse sugar for topping

Instructions

1. 1Preheat oven to 375°F. In a 10-inch cast-iron skillet toss the berries with granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla until evenly coated; set aside while you make the biscuit dough.
2. 2In a medium bowl whisk flour, baking powder, remaining sugar, and salt. Add the cold cubed butter and cut it in with a pastry blender or fingertips until pea-sized pieces remain.
3. 3Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms; do not overmix. Turn the dough onto a lightly floured surface and gently pat into a ¾-inch-thick round.
4. 4Using a 2½-inch biscuit cutter or glass, cut out 6–7 biscuits, rerolling scraps once if needed. Arrange the biscuits snugly on top of the berry mixture in the skillet.
5. 5Brush the biscuit tops lightly with a splash of extra buttermilk and sprinkle with coarse sugar for sparkle and crunch.
6. 6Place the skillet on a rimmed baking sheet to catch drips and bake 35–40 minutes until the fruit is vigorously bubbling the edges and the biscuits are deep golden brown.
7. 7Remove from oven and let the cobbler rest 15 minutes so the juices thicken slightly; the filling will still be jammy and spoonable.
8. 8Scoop warm portions into bowls, making sure each serving gets both fruit and a biscuit. Serve plain or with a scoop of vanilla ice cream if desired.