Blackberry Cobbler with Lemon-Rosemary Buttermilk Biscuit Topping

May 2, 2016

This Saturday we'll be preparing a Southern-style spread in honor of the 142nd Kentucky Derby and what better way to top off this down home feast than with a scrumptious blackberry cobbler? We love this easy cobbler recipe that features a flavorful lemon- rosemary buttermilk biscuit topping. Make one big cobbler or divide among individual mini ramekins or cast iron skillets for a festive presentation.

Blackberry Cobbler with Lemon-Rosemary Buttermilk Biscuit Topping
Courtesy of Levy Restaurants

For the Blackberry Cobbler:           
1 pound blackberries, preferably fresh (if using frozen, allow them to thaw first)
1 cup granulated sugar
1 cup water
¼ tablespoon corn starch
¼ cup water

In a medium sized sauce pot combine water, sugar, and blackberries and cook until blackberries start to break down and syrup becomes sweet.

In a small bowl mix corn starch and water to make a slurry to thicken the cobbler filling. Add slurry to the blackberry mixture and cook until thickened.

Place cobbler filling in a cast iron skillet.

For the Lemon-Rosemary Buttermilk Biscuit Topping:
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
½ teaspoon each of lemon zest and fresh rosemary
2 tablespoons butter
2 tablespoons shortening
3/4 cup chilled buttermilk

In a large mixing bowl, combine flour, baking powder, baking soda, lemon zest, rosemary, and salt.

Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)

Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be slightly sticky.

Top your cobbler and bake until golden brown, usually 13-15 minutes.