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


  1. Heat oven to 375°F.
  2. In a large bowl, combine berries, cornstarch, ¼ cup sugar, and kosher salt. Spoon mixture into an 8-inch (2 quart) baking dish.
  3. 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.
  4. 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.
  5. Place cut biscuits on top of the berry mixture. Brush tops with 2 tablespoons milk and sprinkle with the remaining sugar.
  6. 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.

Baking Tip

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).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.