Skillet Mixed-Berry Cobbler with Drop Biscuits

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 5 cups mixed fresh or frozen berries (strawberries, blueberries, raspberries)
• 1/2 cup plus 2 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
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 tbsp turbinado sugar for sprinkling
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F. In a 10-inch cast-iron skillet toss the berries with granulated sugar, cornstarch, lemon juice, and zest until evenly coated; set aside while you make the biscuit dough.
2. 2In a medium bowl whisk together the flour, remaining granulated sugar, baking powder, and salt. Add the cold butter cubes and cut them in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-size pieces.
3. 3Pour in the buttermilk and stir gently with a fork just until a shaggy, sticky dough forms; do not overmix.
4. 4Using a large spoon or cookie scoop, drop 6–7 heaping mounds of dough evenly over the berry mixture in the skillet, leaving small gaps for steam to escape. Sprinkle the biscuit tops with turbinado sugar.
5. 5Place the skillet on a rimmed baking sheet to catch any drips and bake on the center rack for 30–35 minutes, until the biscuit tops are deep golden brown and the berry juices are thick and bubbling vigorously the edges.
6. 6Remove from the oven and let the cobbler rest for 10–15 minutes so the filling sets slightly; it will still be saucy.
7. 7Scoop warm portions into bowls, making sure each serving gets both fruit and biscuit. Top with a scoop of vanilla ice cream if desired and serve immediately.
8. 8Leftovers reheat beautifully in a 300°F oven for 10 minutes; store covered in the fridge up to 3 days.