Skillet Berry Cobbler with Lemony Biscuit Topping
All hail the red, white, and blue with this all-star, bubbling Skillet Berry Cobbler with Lemony Biscuit Topping swirled with melting vanilla ice cream.
berry cobbler, mixed berries, summer dessert
sugar (use ⅓ cup if fruit is really sweet)
mixed fresh berries (I used 1 lb each strawberries, blackberries and blueberries)
sugar, plus more for sprinkling
cold unsalted butter, cut into ½-inch cubes
whole milk, plus 1 tablespoon for brushing biscuits
Ice cream or whipped cream for serving
cast iron skillet or disposable aluminum pan
In a large bowl, whisk together sugar, cornstarch, cinnamon, and salt. Add berries and lemon juice to bowl. Toss gently to coat. Set aside to macerate while making the biscuit dough.
Preheat grill on medium (or preheat oven to 375°F) and grease a 12-inch cast iron skillet*.
Add flour, ¼ cup sugar, baking powder, lemon zest, and salt to a food processor. Pulse a few times to combine.
Add butter. Pulse until coarse meal forms. Pour in milk while processor runs. Dough will ball up around one side.
Transfer dough to a lightly floured surface. Gently knead 8-10 times. Roll dough out to about ½-inch thick.
Use a star-shaped cookie cutter, or shape of your choice, to cut out 8-10 biscuits. You will need to regather the dough and roll out again to cut out more shapes. Or, simply cut dough into rectangles.
Spread fruit evenly in the prepared skillet. Arrange biscuits over top of fruit. Brush biscuit tops lightly with milk and sprinkle with sugar.
Grill over indirect medium heat (375-400°F) with the lid closed for about 20 minutes (or bake in oven 30-35 minutes) until juices are bubbling and biscuit topping is golden.
Let cool 15 minutes. Serve with ice cream, whipped cream, or both! Store leftovers covered in the refrigerator; re-warm before serving.
*If you don't have a cast iron skillet, use a 13x9 baking dish with 2-inch sides, and follow conventional oven instructions.
Give it Some Thyme - Skillet Berry Cobbler with Lemony Biscuit Topping