Saturday, August 4, 2012

this magazine has been brought back from the dead....every issue this year has been fantastic...the tomato recipes look great...but I thought I'd start with the Blueberry-Drop Biscuit Cobbler (page 35) before my blueberries get moldy...

One & one-half cups plus 3 Tbsp. of all purpose flour
Three Tbsp. plus 1 cup of sugar
One & one-half tsp. of baking powder
One-half tsp. kosher salt
Six Tbsp. chilled unsalted butter, cut into 1/2 in. pieces
One-half cup creme fraiche or sour cream
Six (!!) cups of fresh blueberries
Two Tbsp. fresh lemon juice
One Tbsp. finely grated lemon zest

Preheat oven to 375. Whisk together 1& 1/2 cups flour, 3 Tbsp. of sugar, baking powder, and salt.  Add the butter and incorporate with your fingers until you have pea-sized lumps. Gently add the creme fraiche and knead in the bowl until you have a biscuit-like dough.

Combine 1 cup of sugar, remaining 3 Tbsp. of flour, berries, juice and zest in large bowl.  Pour into glass baking dish (8x8x2, or round pie dish).  Tear biscuit topping into quarter sized pieces and scatter over berries.  Bake for 50 mins. or until the topping is cooked through and golden.  Let cool for an hour.

before baking

after I taste-tested good

This cobbler is delicious!  Tastes just as good as pie too.
I would probably not use a full cup of sugar as it was just a bit too sweet. I did not wait the full hour to taste it and it was a bit if you're patient enough, it is probably better to wait! Bon Appetit!

lovely story to read to the kids while eating your cobbler

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