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
- 1½ cups all-purpose flour
- 1½ cups whole-wheat flour
- 4½ tsp. baking powder
- 1½ tsp. salt
- 1 Tbsp. sugar
- 6 Tbsp. cold butter
- 1¼ cups buttermilk
- 8 cups blackberries
- ¼ cup all-purpose flour
- ¾ cup sugar
- ¼ cup cream
- Preheat oven to 350°F.
- Make the biscuits: Combine flours, baking powder, salt, and 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" thickness. Cut biscuit circles out, and set them aside.
- Make the cobbler: Toss the blackberries, flour, and sugar together, then put the mixture into a 9" × 11" baking dish.
- Bake the blackberries for 25 minutes, remove from oven, and place the unbaked biscuits on top of the hot berries.
- Brush the biscuit tops with cream and return the cobbler to the oven to bake for another 25 minutes. Serve warm.