Blueberry Cobbler

We love summer evenings and we love blueberry cobbler this month.

{Makes 8}

Filling
Toss together:
4 cups fresh blueberries, rinsed and drained
1 cup organic cane sugar
1 tablespoon Arrowroot
Juice of one lemon
Pour into a medium casserole pan, about 9”x 9”. Top with drop biscuits.

Drop Biscuits
In a large bowl, combine:
5 cups White Lily All Purpose flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
1 ½ teaspoons salt
Rub in, until the texture of coarse cornmeal:
4 ounces butter, cold and cubed

Using a fork, mix in just until incorporated:
2 cups buttermilk, preferably Cruze Farm

Scoop biscuits on top of cobbler filling and sprinkle with organic cane sugar. Bake at 350 degrees for about 25-30 minutes, until the filling bubbles up in the center.

Maggie Davidson, Pastry Chef

We love summer evenings and we love blueberry cobbler this month.

Makes 8

Filling

• Toss together:
  
• 4 cups fresh blueberries, rinsed and drained
  
• 1 cup organic cane sugar
  
• 1 tablespoon Arrowroot
  
• Juice of one lemon
  
• Pour into a medium casserole pan, about 9”x 9”. Top with drop biscuits.
  

Drop Biscuits
In a large bowl, combine:

• 5 cups White Lily All Purpose flour
  
• 1 ½ teaspoons cream of tartar
  
• 1 ½ teaspoons baking soda
  
• 1 ½ teaspoons salt
  
• Rub in, until the texture of coarse cornmeal:
  
• 4 ounces butter, cold and cubed
  

Using a fork, mix in just until incorporated:
2 cups buttermilk, preferably Cruze Farm

Scoop biscuits on top of cobbler filling and sprinkle with organic cane sugar. Bake at 350 degrees for about 25-30 minutes, until the filling bubbles up in the center.

Maggie Davidson, Pastry Chef

We love summer evenings and we love blueberry cobbler this month.

{Makes 8}

Filling
Toss together:
4 cups fresh blueberries, rinsed and drained
1 cup organic cane sugar
1 tablespoon Arrowroot
Juice of one lemon
Pour into a medium casserole pan, about 9”x 9”. Top with drop biscuits.

Drop Biscuits
In a large bowl, combine:
5 cups White Lily All Purpose flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
1 ½ teaspoons salt
Rub in, until the texture of coarse cornmeal:
4 ounces butter, cold and cubed

Using a fork, mix in just until incorporated:
2 cups buttermilk, preferably Cruze Farm

Scoop biscuits on top of cobbler filling and sprinkle with organic cane sugar. Bake at 350 degrees for about 25-30 minutes, until the filling bubbles up in the center.

Maggie Davidson, Pastry Chef