Fresh Berry Cobbler with Sweet Biscuit Dough

Here’s one of those simple made from scratch recipes that I love. Only problem I had was that instead of using individual pans I used one so it took forever to bake which almost over softened the fruit. I really want to make it again THE RIGHT WAY because the flavor is really good.

Fresh Berry Cobbler with Sweet Biscuit Dough
(Adapted from Fine Texas Cuisine by Jon Bonnell)

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Dough:
2 cups flour
½ cup sugar
¼ cup powdered milk
1 tablespoon baking powder
¾ teaspoon salt
½ cup vegetable shortening
¾ cup buttermilk

Mix all dry ingredients together and sift.

Cut in cubes o shortening by hand until it reaches the consistency of wet sand.

Add cold buttermilk slowly, just until the dough starts to come together.

Be sure not to over mix. Roll out to ½ inch thick, cut into circles, and place one circle on top of each cobbler.

Cobbler:
1 cup blackberries
1 cup blueberries
1 cup quartered strawberries
½ cup plus 6 tablespoons sugar, divided
2 tablespoons Grand Marnier
3 tablespoons dark rum
½ teaspoon cornstarch
Confectioners’ sugar, for garnish

Combine all ingredients except confectioners’ sugar in a mixing bowl, mix thoroughly without breaking up all of the berries, and then fill individual ramekins (like creme brulee dishes) wit the mixture.

Top with a circle o the sweet biscuit dough and sprinkle a little sugar on top of the dough.

Bake at 350 degree F until the dough has risen and the berry mixture is hot and bubbly. This should take approximately 12 minutes, depending on the thickness of the dough and the size of the ramekins. Look for the biscuit to turn golden and be sure that it has risen before removing from the oven. Garnish wit the light dusting of confectioners’ sugar. Ice cream also makes a great topper for this dish.