Was that sun we saw for a few days this week? That glimmer of the seasons to come got us thinking about Mixed Berry Cobbler, from “Charlie Palmer’s Practical Guide to the New American Kitchen” (Melcher Media, $35). It warmed us up at breakfast, but we imagine with a scoop of ice cream or fluffy dollop of whipped cream the same results could be achieved at dinner. – Dana Coffield
Mixed Berry Cobbler and Buttermilk Biscuits
The biscuits atop this dish are made with eggs, so they don’t bake up quite as flaky as the versions we’re used to. Still, they’re a perfect, slightly sweet foil to whatever combination of berries that makes it into the bowl.
Ingredients
For the biscuits
3 cups all-purpose flour
1/2 cup granulated sugar, plus more for sprinkling
4 1/2 teaspoons baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
2 large eggs, lightly beaten
1/2 cup buttermilk, plus more for brushing
For the filling
5 pints mixed berries
1/2 cup granulated sugar
1/4 cup all-purpose flour
4 1/2 teaspoons fresh lemon juice
Directions
Biscuit dough
Preheat the oven to 350 degrees. Combine the flour, sugar, baking powder and a pinch of salt in a mixing bowl and stir several times to mix. Using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles coarse crumbs. Stir the eggs into the buttermilk, then slowly add the buttermilk mixture to the dry ingredients, stirring with a fork just until the dough comes together. Be careful not to overmix the dough or the biscuits will be heavy and sodden.
On a lightly floured surface, pat the dough out about 1 inch thick. With a round cutter of the same diameter as the baking dishes you’re using, cut out 6 rounds of dough. Press the cutter down straight and decisively. Don’t twist it – twisting will seal the edges of the dough and biscuits won’t rise properly.
Filling
Mix together the berries, sugar, flour and lemon juice. Divide the filling evenly among six individual baking dishes. Place a round of biscuit dough on top of each one. Brush with buttermilk and sprinkle with sugar.
Bake the cobblers until the biscuits are golden brown and firm, and you can see the berry juice bubbling up underneath, about 20 minutes.
Serve warm, at room temperature or cold. Add a scoop of vanilla ice cream if desired.
