Blueberry Biscuit Cobbler

Bake Along: Blueberry Biscuit Cobbler
Simple does not have to mean unimpressive. In fact, I believe that the simplicity of this recipe is what makes it so spectacular. By the time this is in the oven, you will have only dirtied a few dishes, and if you enjoy this cobbler as much as I do, you may only need a single spoon to eat it all up.

Components of the Cobbler:
Pie Provisions Blueberry Pie Filling
Buttermilk Biscuit Topping
Whipped Cream or Vanilla Ice Cream

Ingredients: Biscuit Topping
2 cups All Purpose Flour
1 tablespoon Baking Powder
¼ teaspoon Baking Soda
¾ teaspoon Coarse Kosher Salt
6 tablespoons Unsalted Butter, cut into ¼” cubes
1 cup Buttermilk
¼ cup milk or cream for brushing biscuits
2 tablespoons Granulated Sugar for sprinkling on biscuits

Directions: Making the Biscuit Topping
1. In a large bowl combine 2 cups all purpose flour, 1 tablespoon baking powder, 1⁄4 teaspoon baking soda, and 3⁄4 teaspoon coarse kosher salt. Whisk together until combined.
2. Add 6 tablespoons of unsalted butter that has been cut into 1⁄4” cubes. Using your fingers or a pastry blender, cut-in the butter to the flour mixture until all of the butter is approximately pea-sized.
3. Pour in 1 cup of buttermilk. Using your hands or a spatula, gently fold the buttermilk into the flour and butter mixture until a slightly sticky dough is formed.
4. Flour your counter top or work surface. Scoop the dough out of the bowl and place it in the middle of the floured work surface. Using your hands, gently press the dough into one large rectangle that is approximately 1” thick.
5. To create layers in your biscuits, fold the dough like a letter to be placed into an envelope: start at one end of the rectangle, fold it into the center, then fold the other side to the center.
6. Rotate the dough, press it gently into an approximate 1” thick rectangle once again, and fold the dough like a letter once more. Press the dough out one final time to approximately 1” thick.
7. Using a biscuit cutter, cut out biscuits. Do not twist the cutter, but rather press it straight down and lift it straight back up. Once you have no more room in the dough to cut out biscuits, gently press the extra dough back into a rectangle, and begin cutting out again, until no more dough remains.

Directions: Assembling and Baking the Blueberry Biscuit Cobbler:
1. Preheat the oven to 425° F.
2. Open and pour one jar of Pie Provisions Blueberry Pie Filling into a 9” cast iron pan or baking dish.
3. Place the raw, cut-out biscuits on top of the Blueberry Pie Filling.
Pro Tip: If you want the biscuits to puff up and touch as they bake, place them closer together, If you want more juicy fruit and less biscuit topping, reduce the amount of biscuits you place on top.
4. Brush the surface of the biscuits with 1⁄4 cup milk or cream and top with 2 tablespoons of granulated sugar.
5. Place on a rimmed baking sheet and bake on the middle rack of your oven for approximately 30 minutes. The cobbler is finished baking when the biscuits are golden brown and the Blueberry Pie Filling is bubbling.
6. Remove the cobbler from your oven, allow to cool on a baking rack for approximately 15 minutes and serve with lightly sweetened whipped cream or vanilla ice cream.

This cobbler lasts in your refrigerator for up to 7 days.
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