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Biscuits and Berries

skillet berry cobbler-6-541725-edited.jpg

Ingredients:

For the berry mixture:
  • 1 cup California Giant quartered strawberries

  • 1 cup California Giant blueberries

  • 1 cup California Giant blackberries

  • ¼ cup sugar

  • 2 tsp cornstarch

For the biscuits:

* If you are short on time, store bought biscuits work really well too!

  • 2 cup all purpose flour

  • 1 T sugar

  • 1 tsp kosher salt

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ cup cold butter, diced (kept very cold!)

  • ½ cup sour cream

  • ½ cup sprite or sparkling water

  • 2 T butter, melted


Directions:

  • Preheat oven to 400 degrees with medium cast iron can inside

  • Remove the cast iron pan after preheated and place on burner over high heat

  • Add berries and sugar, and stir.

  • Allow to simmer over medium heat for 10 minutes

  • Meanwhile, place the flour, sugar, salt, baking powder, and baking soda in a food processor.  Pulse until combined.

  • Add the diced cold butter to the flour mixture and pulse until pea sized clumps.

  • Scrape mixture into large bowl.  

  • Add sour cream and soda and stir until well combined, but don’t overmix.

  • Dust a cutting board with flour and scrape out the biscuit dough onto it.

  • Pat it out until about 1 inch thick, dusting with more flour if needed.

  • Punch out the dough with a round cookie cutter and cover the berry mixture in the cast iron pan with punched out biscuits. If you don’t have a cookie cutter, no worries, just cut into large squares.

  • Brush the tops of the biscuits with a little bit of melted butter.

  • Bake at 400 degrees for 20 minutes or until light golden brown.

  • Remove from oven and allow to slightly cool.

  • Spoon into a bowl and top with ice cream!

prep time
PREP TIME
total time
TOTAL TIME
serves
SERVES
calories
CALORIESper serving
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skillet berry cobbler-7-596467-edited.jpg
30 minutes
50 minutes
6
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