Berry Cobbler with Cheddar Biscuits
The biscuits on this cobbler are made with cheddar cheese for a little sharpness! Blueberries, strawberries, fresh ginger and lemon zest topped it with my sticky biscuit dough. You'd never know this recipe was actually an accident.
- 2 cups (9 oz) all-purpose flour
- 1/4 cup sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp (3 oz) unsalted butter cold
- 2 oz cheddar cheese I used white cheddar for a prettier biscuit
- 1 egg large
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- 6 cups strawberries cut into 1/2-inch pieces
- 4 cups blueberries
- 2 tsp lemon zest
- 1/2 tsp freshly grated ginger or 1 tsp. dried ground ginger freshly grated should be done on a microplane fine grater
- 1 pinch salt
- 3/4 cup sugar
- 5 tbsp corn starch tapioca starch/flour can be substituted
Preheat oven to 325°F and position rack in bottom 1/3 of the oven.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into 1/2-inch cubes and mix it into the flour using a Dough Blender or your fingers, until it resembles course cornmeal. Stir in the cheddar cheese.
In a small bowl combine the egg, cream, and buttermilk. Add this to the flour mixture and stir just until there is no more visible flour, but it should still be sticky and lumpy.
In another large bowl gently toss together the berries, zest, ginger, salt, sugar, and corn starch.
Place the berries in a shallow 10-cup baking dish. Scoop the biscuits evenly over the berries. They will be about golf ball sized scoops.
Bake for about 1 hour and 15 minutes, or until the biscuits are golden brown, baked through, and the berries have been bubbling for about 20 minutes. It is best to bake this on a cookie sheet in case the berry juices bubble out of the pan.
Serve warm or room temperature with whipped cream or ice cream, I suggest homemade strawberry!