Red White And Blueberry Biscuit Cobbler
- Prep Time:
- 20 min
- Cook Time:
- 45 min
- Total Time:
- 1 hr 5 min
- Serves 8
- 6 cups mixed blueberries, raspberries, and blackberries, fresh or frozen
- 2 tablespoons cornstarch
- ½ cup plus 1 tablespoon granulated sugar, divided
- ¼ teaspoon kosher salt
- 1 ⅔ cups White Lily Self-Rising Flour
- 4 tablespoons butter, chilled
- ½ cup plus 2 tablespoons whole milk, divided
- Heat oven to 375°F.
- In a large bowl, combine berries, cornstarch, ¼ cup sugar, and kosher salt. Spoon mixture into an 8-inch (2 quart) baking dish.
- In another bowl, whisk together ¼ cup sugar and flour. Add the butter, working it into the flour mixture until it is crumbly. Add ½ cup of milk and stir until just combined.
- Turn dough out onto a lightly floured surface. Press dough lightly 2 or 3 times to combine or until 1/4 inch thick; cut with 2-inch biscuit cutter.
- Place cut biscuits on top of the berry mixture. Brush tops with 2 tablespoons milk and sprinkle with the remaining sugar.
- Bake until the fruit is bubbling and the biscuits are golden, about 45 minutes. Let cool at room temperature for 15 minutes before serving.
Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron %.
*Percent Daily Values are based on a 2,000 calorie diet.
When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).
For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.