Blueberry Cobbler with Easiest-Ever Biscuits

6 SERVINGS
August 2010

INGREDIENTS

FILLING

  • 5 cups fresh blueberries (from about 2 1/2 eleven-ounce containers)
  • 1/2 cup sugar
  • 2 tablespoons water
  • 4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Pinch of coarse kosher salt

BISCUITS

  • 1 1/2 cups self-rising flour
  • 1/4 teaspoon coarse kosher salt
  • 1 1/2 cups crème fraîche or sour cream plus additional for serving
  • All purpose flour
  • 3 tablespoons sugar

PREPARATION

FILLING

  • Position rack in bottom third of oven and preheat to 450°F.
  • Combine blueberries, sugar, 2 tablespoons water, cornstarch, lemon juice, and coarse salt in large saucepan. Whisk over medium-high heat until cornstarch dissolves. Bring to boil, stirring occasionally. Reduce heat to low and simmer until thickened, stirring, 2 to 3 minutes. Transfer to 11x7x2-inch glass baking dish.

BISCUITS

  • Combine self-rising flour and coarse salt in medium bowl. Add 1 1/2 cups crème fraîche; stir until dough forms. Gather dough into ball in bowl. Sprinkle work surface with all purpose flour; turn dough out onto work surface. Using floured hands, shape dough into log. Cut log crosswise into 6 rounds. Pat each into 3/4-inch-thick 3-inch round. Arrange biscuits atop filling. Sprinkle each biscuit with 1/2 tablespoon sugar.
  • Place baking dish on rimmed baking sheet. Bake cobbler until bubbling and golden, about 25 minutes. Cool 15 minutes. Serve warm with additional crème fraîche.
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