This recipe can also be made from raspberries, blueberries, cherries, or a combination, which is sometimes called jumbleberry. The berry juice soaks into the biscuits, giving them enormous flavor. The whole wheat in the biscuits adds protein and fiber.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 3⁄4 cups all-purpose flour, divided
- 1 1⁄2 cups whole-wheat flour
- 4 1⁄2 tsp. baking powder
- 1 1⁄2 tsp. salt
- 1 Tbsp. plus 3⁄4 cup sugar, divided
- 6 Tbsp. cold butter
- 1 1⁄4 cups buttermilk
- 8 cups blackberries
- 1⁄4 cup cream
- Preheat oven to 350°F.
- Combine 1 1⁄2 cups all-purpose flour, wheat flour, baking powder, salt, and 1 tablespoon sugar in a mixing bowl. Add butter and mix with a pastry cutter or your fingers until mixture is pea-sized pieces. Add buttermilk and mix with wooden spoon until dough forms. Roll dough on floured board to 1 inch thickness. Cut biscuit circles out, and set them aside.
- Toss blackberries, remaining 1⁄4 cup all-purpose flour, and remaining 3⁄4 cup sugar together, then put mixture into a 9-by-11-inch baking dish.
- Bake blackberries for 25 minutes, remove from oven, and place unbaked biscuits on top over hot berries.
- Brush biscuit tops with cream and return cobbler to oven to bake for another 25 minutes. Serve warm.