I used a Pyrex pan and they turned out perfectly cooked despite mistakenly baking them at 450 for the first 20 minutes (I really need to stop reading recipes on my phone). It adds texture and sheen and a sweet, luscious finish. (That can’t be it Americans will happily eat crap 24/7).Īchieving that balance is one of its many attributes but it’s the honey-butter glaze – brushed on while still warm – that sets them apart and breaks facebook groups. They are a bit sweeter than typical biscuits and yet not to the point of the muffin – a pastry that is either so lacking in self-confidence that it compensates with obscene amounts of sugar in its sad plea for approval, or, is possibly a tool of Big Cake trying to lure people into eating its product for breakfast. “Biscuits” is not exactly the right name but I get it – it’s close and gives people a frame of reference. How could I not make them? The fact that I have young adults, aka eaters, staying with me means that I have grateful food receptacles on site. It went like this: popular>wildly popular>backlash (“would people PLEASE stop posting about these biscuits!” and “I am LEAVING THIS GROUP FOREVER if one more person posts a picture of these biscuits I mean it you will NEVER see me again” and #cancelthebiscuits)>moved on to arguing about other things. Serve while warm.I was intrigued by this recipe when it took a certainly nonconsensual ride on the social media rollercoaster on a facebook cooking group I belong to.Bake for 35-40 minutes until biscuit dough is cooked through and golden brown on top.Be careful not to over handle dough or the biscuits will be too dense. There should be some filling showing through between dough balls. Next slowly pour buttermilk into mixture while continuously mixing until soft, lumpy dough forms.Alternatively, you can combine butter with flour mixture in a food processor. You can do this by using a fork and whisking butter into flour slightly pressing and cutting against the side of the bowl. Dice cold butter straight from fridge into small cubes.Make biscuits by first whisking together flour, baking powder, sugar, cream of tartar, salt and baking soda.Then pour into pot with blueberries and stir until dissolved. Whisk together cornstarch or arrowroot powder with water until smooth.Reduce heat and let simmer for 7-9 minutes. In a medium sized pot, combine blueberries, sugar and lemon juice over medium heat until boiling.Make sure cast iron skillet is well seasoned or grease with butter and set aside. To make sure the cobbler is finished baking, insert a toothpick into the thickest part of the biscuit and if it comes out clean then the cobbler is done.īlueberry Buttermilk Biscuit Skillet Cobbler ![]() This dish needs a thickener or it will be too loose. You can use a regular pie pan but I like the bubbly edges that the cast iron brings out.ĭon’t skip on the cornstarch or arrowroot powder. You can make ahead and cover and leave in the fridge up to 6 hours ahead of time.ĭo you have to make a cobbler in a skillet? No. Because of that I recommend baking this right before you are wanting to serve it. You can make this cobbler ahead of time but it should be served warm. I chose this biscuit recipe because of how easy it is! Some biscuits require a lot of specific techniques to get them just right but this recipe is very forgiving making it the perfect one to get started with! That makes it perfect for anytime of day! You can definitely make a personal version if you have little cast iron skillets or ramekins. This version is made with a buttermilk biscuit topping. So a cobbler is basically a pie that has no crust. Thanks for keeping this free blog going! Fruit Cobbler in a Cast Iron Skillet If you purchase a product through these links I may earn a few pennies. ![]() Oh and did I mention that it’s delicious?! It comes together in about an hour from start to finish, so it’s perfect if you’re wanting to bake something but not take up your whole day. I like this fruit cobbler because it is so easy to make. Is it a biscuit? Is it a pie? Well, it’s somewhere in between and it’s technically a cobbler I suppose.
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