Skillet Blackberry Cobbler with Buttermilk Drop Biscuits

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 5 cups fresh or frozen blackberries
• 1/2 cup plus 1 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F. In a 10-inch cast-iron skillet toss the blackberries with sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Set the skillet over medium heat and cook, stirring gently, for 4–5 minutes until the berries release juices and the mixture begins to bubble and thicken slightly. Remove from heat.
2. 2In a medium bowl whisk together the flour, baking powder, baking soda, salt, and remaining sugar. Add the cold cubed butter and cut it in with a pastry blender or your fingertips until the largest pieces are pea-sized and the mixture looks sandy.
3. 3Pour in the cold buttermilk and stir with a fork just until a shaggy, sticky dough forms; do not overmix. Using a large spoon or cookie scoop, drop 8–9 rough biscuit mounds evenly over the hot berry filling, leaving a little space between them.
4. 4Place the skillet on a rimmed baking sheet to catch any drips and bake for 25–30 minutes until the biscuit tops are deep golden brown, the edges look crisp, and the fruit filling is vigorously bubbling the sides.
5. 5If the biscuits brown too quickly, tent loosely with foil for the last 5 minutes. Remove the skillet from the oven and let the cobbler rest 10–15 minutes so the juices thicken further.
6. 6Scoop warm portions into bowls, making sure each serving gets both juicy berries and a biscuit. Top with a scoop of vanilla ice cream if desired so it melts into the hot filling.
7. 7Leftovers reheat beautifully in a 300°F oven for 10 minutes; cover and refrigerate up to 3 days.