Blackberry Cobbler

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 8 tablespoons butter, cold, diced small
• 3/4 cup buttermilk, cold
• 24 ounces fresh blackberries, rinsed and dried, divided
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

1. 1

   In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and cinnamon until evenly mixed.

2. 2

   Add the cold butter and cut it into the flour using two forks or a pastry cutter until the mixture resembles pea-sized pieces.

3. 3

   Gently fold in the buttermilk until a shaggy dough forms. Do not overmix. Cover and chill in the refrigerator until needed.

4. 4

   Position the oven rack in the middle and preheat to 375°F.

5. 5

   In a 10-inch cast iron skillet, combine half of the blackberries, sugar, salt, lemon zest, and lemon juice. Cook over medium heat until softened.

6. 6

   In a small bowl, mix cornstarch with cold water to create a slurry. Once the berries release their juices, stir in the slurry and let it simmer for 2 minutes.

7. 7

   Remove the filling from heat and fold in the remaining blackberries.

8. 8

   Take the biscuit dough from the refrigerator. Using a greased 1/3 measuring cup, scoop portions of dough onto the blackberries and gently spread.

9. 9

   Brush melted butter atop the biscuits before placing the skillet in the oven.

10. 10

    Bake until the filling is bubbling and the biscuits are golden brown, around 35-38 minutes.

11. 11

    Allow it to cool for 15 minutes before serving.