Drop Biscuit Summer Berry Cobbler

Filling

  • 4 Cups-Fresh Blackberries, Blueberries, Raspberries
  • ¾ Cup-Brown Sugar
  • 1 Tablespoon-Almond Extract
  • 1 Tablespoon-All Purpose Flour
  • To Coat-Unsalted Butter

Drop Biscuits

  • ¾ Cups plus 2 Tablespoons-All Purpose Flour
  • 1 ½ Teaspoons-Baking Powder
  • ¼ Teaspoons-Baking Soda
  • 2 Tablespoons-Sugar
  • 1 Teaspoon-Kosher Salt
  • 4 Tablespoons-Unsalted Butter-(1/2 stick), cut into small pieces, chilled
  • 1/3 Cup-Sour Cream

Directions

  1. Place berries in a mixing bowl.
  2. Add sugar/extract/flour and stir gently to coat.
  3. Make drop biscuits, combine flour, baking powder, baking soda, sugar, salt and mix to combine with a fork.
  4. Add chilled butter and work into flour using the tines of fork.
  5. Combine until there are pea size pieces of butter evenly dispersed throughout flour.
  6. Add sour cream and gently combine until dough starts to come together.
  7. Dump out onto a flour surface and gentle fold over onto itself 5 or 6 times.
  8. Butter a deep baking dish/iron skillet and add peach mixture.
  9. Top with thumb size pieces of size pieces of biscuit dough.
  10. Place in oven and bake for 15 minutes and rotate skillet.
  11. Cook until bubbly and biscuits are golden and fluffy, an additional 15- 20 minutes.
  12. Remove and let stand to cool.
  13. Serve at room temperature, topped with whip cream or vanilla ice cream.