Blueberry Drop Biscuit Cobbler

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My grandkids l-o-v-e breakfast! Whether it's a hot bowl of hand-flaked oatmeal, loaded with plump, juicy, raisins, pancakes studded with seasonal fruit here, and here, waffles, breakfast cookies, crockpot Greek yogurt, fresh scones and here, or their "new favorite" Blueberry-Drop Biscuit Cobbler!

Hannah and A.J. enjoying a fresh and fruity breakfast at Gram's . . . More ice cream please!

This is a pretty simple recipe to put together! The combination of fresh, sweet berries, and tender, crunchy, butter biscuit, a scoop of premium vanilla ice cream . . . and . . . well, in my opinion . . . It's the perfect breakfast fodder for real breakfast lovers and for those who need a bit of coaxing!

Recipe adapted from Bon Appetit

BLUEBERRY DROP BISCUIT COBBLER - makes 6-8 servings

1 1/2 cups plus 1/2 cup unbleached flour

1/4 cup, plus 1 cup of pure cane sugar

1 1/2 teaspoons aluminum-free baking powder

1/4 teaspoon sea salt

3/4 stick or 6 tablespoons of chilled, salted butter cut into 1/2-inch cubes

1/2 cup plus 1 tablespoon sour cream

8 cups fresh blueberries, or any combination of berries you enjoy together.

1 tablespoon finely grated lemon zest

2 tablespoons fresh-squeezed lemon juice

Super premium ice cream - As Good as Hagen Daz or a quality vanilla ice cream

Directions-

• Preheat oven to 375°F.
• Whisk together 1 1\2 cups flour, 1/4 cup sugar, and salt in a large bowl.
• Add cold butter cubes ~ Using your fingertips, rub the butter into the flour until pea-size lumps remain.
• Gently mix in the sour cream.
• Knead in bowl until the dough comes together in a ball (5-7 turns) over mixing will produces a tough biscuit.
• In a large bowl ~ Combine remaining 1 cup of sugar, remaining 1/2 cup of flour, berries, lemon juice and zest, tossing to coat each berry.
• Pour berry mixture into a 8x8x2-inch glass baking dish.
• Tear biscuit topping into quarter-size crumbles; scatter over the berries (this will cause more biscuit surface, therefore a more crunchy biscuit topping).
• Bake cobbler until juices are thick and bubbly and the topping is cooked through to a deep golden brown.
• Chill dessert plates in the freezer to keep ice cream from melting.
• Let cool on wire rack 15-20 minutes before serving with ice cream.

Love the crispy, golden brown biscuit topper!

Who wouldn't want this for breakfast?

When our boys were little, and strawberries were in season . . . I used to surprise them with strawberry shortcake for breakfast! Of course we buttered our biscuits for an added layer of flavor!

Do you have a favorite berry recipe you'd like to share that your family loves for breakfast?

Okay, so now you know my secret . . . Ice cream goes best with anything berry . . . Over at Julie's!!!

 

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