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This could easily be called ‘Fruit Cobbler,’ as it invites the inclusion of any berry or fruit, such as apples or peaches. Because I love biscuits and berries so much, this is one of my favorite desserts.
Ingredients: Cobbler Biscuit Dough
1-1/3 cups (165 g) unbleached all-purpose flour
3 tablespoons (40 g) granulated sugar, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons (70 g) non-hydogenated, nondairy butter (Earth Balance), melted
1/2 cup (120 ml) nondairy milk
1-2 tablespoons (15 to 30 g) nondairy milk or 1 to 2 tablespoons (14 to 28 g) melted non-dairy butter, for brushing on top of dough
1 tablespoon sugar (for brushing on top of dough)
4-5 cups (580 to 725 g) blueberries
1/2 cup (100 g) sugar
2 tablespoons (15 g) unbleached all-purpose flour
1 teaspoon grated lemon or lime zest (optional)
Preheat the oven to 375° F (190° C or gas mark 5). Have ready an ungreased 8- or 9-inch (20- or 23-cm) square baking pan or 8 x 10-inch (20 x 25-cm) rectangular baking pan at least two inches (5 cm) deep.
To make the biscuit dough, combine the flour, 2 tablespoons (26 g) of the granulated sugar, the baking powder, and salt. When completely combined, add the nondairy butter and the 1/2 cup of milk. Stir just until you form a sticky dough. Set aside.
To make the filling, wash and pat dry the blueberries. In a large bowl, combine them with the sugar, flour, and lemon zest, if using. Spread evenly in the baking dish.
Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1- to 2 tablespoons of milk or butter and the 1 tablespoon of sugar. Bake until the top is golden brown and the juices have thickened slightly, about 45 to 50 minutes. Let cool for 15 minutes before serving.
Yield: 6-8 servings
Serving Suggestions and Variations: If you want a flakier dough, the butter should be cold and cut in until the dough resembles coarse breadcrumbs.