We love a blueberry crisp as much as the next guy, but when it comes down to it, nothing beats a cobbler. It’s all about that biscuit topping! These biscuits are particularly good: not too sweet, super tender, with a crisp golden top. If it were up to us, we’d eat all them all first. 😈
Made it? Let us know how it went in the comment section below!
6 c. blueberries
3/4 c. plus 2 tbsp. granulated sugar
2 tbsp. cornstarch
1 tbsp. lemon juice
2 tsp. lemon zest, divided
1 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 c. (1 stick) cold butter, cut into cubes
2/3 c. heavy cream, plus more for brushing
- Preheat oven to 375º. In a large bowl, toss all berries with 3/4 cup sugar, cornstarch, lemon juice, and 1 teaspoon lemon zest. Season with a pinch of salt.
- In another large bowl, whisk together flour, baking powder, remaining 1 teaspoon lemon zest, and ½ teaspoon salt. Add butter and break down into pea-sized pieces with your fingers or two forks. Gradually stir in heavy cream and mix until a dough forms.
- Pour berry mixture into a medium baking dish. Using a large spoon or an ice cream scoop, drop dough over fruit. Brush with cream and sprinkle with remaining 2 tablespoons sugar.
- Bake until fruit is bubbling and biscuits are golden brown, 47 to 50 minutes.