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Buttermilk Sourdough Blackberry Cobbler In Cast Iron Skillet
I made BBQ baby backs in the Traeger grill today, home made tater salad, cornbread, steakhouse beans, oh man what a spread!
Not to be outdone by the meal, I dug up a recipe for some really plump big blackberries I saw hanging around the freezer, they caught my eye a time or two too many, time for them to go!
Start with 3 cups fresh or frozen berries, sprinkle 1/3 cup sugar over them and let them sit 24hrs.
Now I will post the recipe..
Buttermilk Sourdough Blackberry Cobbler
Filling Ingredients:
2/3C granulated sugar
1/3C granulated sugar
1 tbsp cornstarch
1C water*
3C fresh or frozen blackberries
Filling Directions:
The night before making cobbler, sprinkle 1/3C sugar over blackberries and let sit overnight. The next day, stir 2/3C sugar and 1 tbsp cornstarch together in sauce pan,
*Pour off liquid from berries into measuring cup, add water to make one cup. Whisk water into sugar mixture and bring to boil, stir in blackberries and continue to heat to boiling.
Biscuit Ingredients:
1C all purpose flour
1 ½ tsp baking powder
1 tsp salt
4 tbsp (half stick) butter at room temperature
1C buttermilk
1/2C unfed sourdough starter
1/4C granulated sugar
Biscuit Directions:
Mix flour, baking powder, and salt in bowl, cut in butter to make a coarse meal. Add ½ cup buttermilk and ½ cup unfed ripe starter. Stir until a coarse dough forms, add buttermilk as needed until dough is just loose enough to pour.
Spray No. 8 cast iron skillet with cooking spray, pour dough into skillet and spread evenly to edges. Pour berry mixture onto dough arranging berries evenly, bake in 400F oven 20 mins, remove from oven and sprinkle ¼ cup sugar evenly over mixture, return to oven and bake 10 more mins or until center reaches 200F. Remove skillet from oven and let cool 30 mins. Serve warm with your choice of toppings or ice cream.
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