Individual Berry Cobblers with Buttermilk Biscuits

Spring is here which means berries will be on their way soon.  This is such an easy and delicious way to use fresh berries, but it's also a great way to use up any frozen berries you may have lurking in your freezer.  I love that this recipe has you prebake the biscuits allowing them to stay fluffy and delicious.

If you use frozen berries, the only change you need to make is to thaw the berries.  Either overnight in the refrigerator or pre-cook them in a medium saucepan over medium heat until almost thawed.  Continue with the recipe, adding the sugar, cornstarch, lemon juice and cinnamon, baking it, etc.

Individual Berry Cobblers with Buttermilk Biscuits
Makes 6
source:  slightly adapted from a recipe by America's Test Kitchen

5-6 cups berries, rinsed/cleaned {can be one type or a combination of berries}
1/3 - 2/3 cup granulated sugar, depending on the sweetness of your fruit
4 teaspoons cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon, divided

1 1/2 cups All-Purpose Flour
1/4 cup + 2 teaspoons sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk, chilled {powdered buttermilk works well as an alternative}
6 Tablespoons unsalted butter, melted and cooled slightly
1/8 teaspoon cinnamon

Preheat the oven to 400 degrees Fahrenheit.  Line a baking sheet with foil {for easy clean-up} and set aside.  Line a second baking sheet with parchment paper {for the biscuits}.

To prepare the berries:  Place the berries in a large bowl.  In a small bowl, whisk together the sugar and cornstarch.  Pour the mixture on top of the berries, tossing to completely coat.  Stir in the lemon juice and cinnamon.  Evenly distribute the berry mixture among 6 ramekins, about 5 inches in diameter although anything 4-6 inches should work {if you would prefer to make one large cobbler, use a 9" deep-dish pie plate}.  Place the ramekins on the foil lined baking sheet and cover them with foil.

To prepare the biscuits:  In a small bowl mix together the 2 teaspoons sugar and the cinnamon.  Set aside.

In a large bowl, whisk together the flour, 1/4 cup of sugar baking powder, baking soda and salt.  In a medium bowl stir together the chilled buttermilk and melted butter until the butter forms small clumps.  Stir the buttermilk mixture into the flour mixture with a rubber spatula until just incorporated.

Using a greased 1/4 cup measure, scoop out and drop 6 mounds of dough onto the parchment-lined baking sheet, spaced about 1 1/2 inches apart.  Sprinkle with the reserved cinnamon-sugar mixture.  Bake until puffed and lightly browned on the bottom, about 10 minutes.  {be careful not to overbake}

Remove the biscuits from the oven and set aside.  Place the fruit in the oven and bake 20-25 minutes, until fruit has released it's juices.

Remove the fruit from the oven, uncover and stir gently.  Arrange a biscuit on top of each ramekin, squeezing slightly if needed to make it fit, and bake the cobbler 15 minutes, or until fruit is bubbly and biscuits are golden brown.  Let cool at least 10 minutes before serving.  Store any leftovers in the refrigerator.


  1. I love individual cobblers. This one does look really good. I am looking forward to trying your pizza recipe, too!
    Thanks for sharing yourself.
    Gus' Mom

  2. I love this recipe, and after I leave this comment, I'm printing it out! I always look for new recipes for our wild blackberries that we have growing on our property, and this is just perfect--THANKS! (And I cannot wait for the berries in June!)

  3. This looks incredible! I'll have to share a copy with my daughters piano teacher as well. Thanks for sharing!

  4. So happy you are all going to try it! It's sooooo delicious. :)

  5. These look so easy and delicious. My family loves fruity desserts. Thinking these would make a great Mother's day treat.

  6. Thanks Mary! And yes, they would be great for Mother's Day!!


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