Food Recipes Mixed Berry Biscuit Cobbler 3.8 (10) 1 Review You'll be making this biscuit cobbler all summer, and here's why: It takes 15 minutes to prepare, and you only need five ingredients. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on August 17, 2022 Print Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs 10 mins Yield: 6 servings We love this recipe because it's so adaptable: We like a mixture of blueberries, blackberries, and raspberries, but just one of the three is equally delicious. As if warm, juicy berries weren't convincing enough on their own, we mixed up the easiest biscuit dough that bakes right on top. And here's the best part: beat extra heavy cream into whipped cream and serve alongside the cobbler. If you don't mind an extra ingredient, vanilla ice cream would be right at home here, too. Ingredients 6 cups fresh or frozen mixed berries (such as blueberries, blackberries, and raspberries) 1 ½ cups plus 2 Tbsp. self-rising flour, divided ⅓ cup plus 4 Tbsp. sugar, divided ½ teaspoon plus a pinch kosher salt, divided 6 tablespoons cold unsalted butter, cut into pieces, plus more for greasing pan 1 cup plus 4 Tbsp. heavy cream, divided Directions Preheat oven to 375°F. Place berries, 2 tablespoons flour, ⅓ cup sugar, and a pinch of salt in a large bowl; toss to coat. Spoon mixture into a lightly greased 8-inch square baking pan (or other 2-quart baking dish); set aside. Whisk together 3 tablespoons sugar, remaining 1½ cups flour, and remaining ½ teaspoon salt in a medium bowl. Add butter; rub into flour mixture with your fingers until mixture forms pea-sized pieces. Add 1 cup plus 2 tablespoons cream; mix with a fork until combined. (Dough will be sticky.) Form dough into biscuit-sized mounds (2 to 2½ inches wide) using a large spoon or ice cream scoop; arrange over berries in pan. Brush dough mounds with remaining 2 tablespoons cream; sprinkle tops with remaining 1 tablespoon sugar. Bake until berries are bubbling and biscuits are deeply golden, 45 to 50 minutes, covering with aluminum foil after 40 minutes to prevent overbrowning, if needed. Cool 15 minutes, and serve. The warm, fluffy biscuits are the real star here, and have uses far beyond cobbler. Scoop them onto a baking sheet and bake until golden, then build strawberry shortcakes or serve with warm stone fruit. Get the recipe:Mixed Berry Biscuit Cobbler. Kelsey Hansen Print