From Charlie Palmer’s Practical Guide to the New American Kitchen
For the Biscuits
- 3 c all-purpose flour
- 1/2 c granulated sugar, plus more for sprinkling
- 4 ½ t baking powder
- 1 c (2 sticks) cold unsalted butter, cut in cubes
- 2 large eggs, lightly beaten
- 1/2 c buttermilk, plus more for brushing tops of biscuits
For the Filling
- 5 pt mixed berries
- 1/2 c granulated sugar
- 1/4 c all-purpose flour
- 4 1/2 t fresh lemon juice
AND. . .
Vanilla ice cream (optional)
Preheat the oven to 350°F.
Combine the flour, sugar, baking powder, and a pinch of salt in a mixing bowl and stir several times to mix. Using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles coarse crumbs. Stir the eggs into the but¬termilk, then slowly add the buttermilk mixture to the dry ingredients, stirring with a fork just until the dough comes together: Be careful not to overmix the dough, or the biscuits will be heavy and sodden.
On a lightly floured surface, pat the dough out about 1 inch thick. With a round cut¬ter of the same diameter as the baking dishes you’re using, cut out 6 rounds of dough. Press the cutter down straight and decisively. Don’t twist it—this will seal the edges of the dough and the biscuits won’t rise properly.
Mix together the berries, sugar, flour, and lemon juice. Divide the filling evenly among 6 individual baking dishes. Place a round of biscuit dough on top of each one, brush with buttermilk, and sprinkle with sugar.
Bake the cobblers until the biscuits are golden brown and firm and you can see the berry juice bubbling up underneath, about 20 minutes.
Serve topped with a scoop of ice cream, if desired.
TIP: A triple threat: These are good bubbling-hot from the oven, at room temperature, or cold.