Easier than pie:
Making a cobbler is one of the most delicious and easy ways to highlight the flavors of summer berries. My favorite cobbler dough, made from cream biscuits, is crispy on the outside, tender on the inside, and a cinch to make. Click through this slideshow to learn this easy and versatile technique.
All photos by Lauren Weisenthal.
1. Mix the dry
Begin by whisking flour, salt, sugar, and baking powder together in a bowl. This will help break apart any lumps and distribute ingredients evenly.
2. Be gentle
Gently fold heavy cream and most of the half and half into the dry ingredients. Mix as little as possible to avoid over-working the dough, which can make the biscuits tough.
If necessary, add a little more liquid
The dough should be slightly sticky with some dry spots. If the dough is not even a little sticky in some places, drizzle in additional half and half, a little at a time, and mix slowly. This will help bring the dough together.
4. Press the dough together
Turn the dough out onto a lightly floured surface and gently press it into a round, flat disk using your fingertips. The disk should be about one inch thick.
5.Cut the dough
Use a floured cutter (to avoid sticking) to cut the biscuits into desired shape. Press down firmly, then move your hand back and forth just slightly to get a clean cut.
6. Maximize the dough piece
Cut the shapes as close together as you can to maximize the yield you get from the dough piece.
7. Press the dough scraps together
When you've cut all you can get out of the original dough piece, gently push the punched-out edges together, without folding or remixing (doing this makes the biscuits tough!), to form a disk. You can cut a few more shapes out of this piece, and they will have uniform texture.
8. Brush with melted butter
Spread the biscuits two inches apart on baking sheet lined with parchment paper or a silicone mat. Brush the tops with melted butter.
9. Bake until golden brown
Bake the biscuits at 425 degrees Fahrenheit. Baking time will depend on size, generally 20 minutes for smaller (2 inch round) and 25-30 minutes for larger shapes. Rotate the sheet halfway through baking for even browning.
Enjoy while still warm:
Whether you are baking the biscuits atop a cobbler or enjoying them as they are, slathered with butter and jam, they are best consumed fresh out of the oven (or reheated a bit before serving). The dough may be made a few hours in advance, rolled out, cut and stored in the fridge before baking.