6 Tablespoons unsalted butter, chilled and cut into 1-Tablespoon size pieces
1 cup buttermilk
For Fruit Filling:
4 pounds peaches and plums, pitted and cut into 1-inch pieces*
½ cup granulated sugar
2 Tablespoons cornstarch
1-1/2 teaspoons ground cardamom
1 teaspoon vanilla extract
½ teaspoon kosher salt
¼ cup heavy cream, for brushing on biscuits
*Note- I used 2 pounds of peaches and 2 pounds of plums but you can also use blackberries or raspberries
Instructions
Make the biscuits: Mix the flour, sugar, baking powder, cardamom, salt, and baking soda in a large bowl. Add the butter and working quickly, smash the butter into the flour mixture with your hands or a pastry blender until you have pea-size pieces. Gradually add the buttermilk, mixing with a fork as you go until the mixture comes together to form a shaggy dough.
Turn the dough onto a lightly floured surface. Shape into a disc and cover tightly with plastic wrap. Chill for at least 1 hour and up to a day.
Roll the chilled dough to a ¾-inch thick disc. Use a 2-inch biscuit cutter to cut biscuits as closely together as possible. Reshape dough scraps and cut more, making 12 total altogether. Transfer the biscuits to a parchment-lined baking sheet and chill while making filling.
Make the Fruit Filling: Heat oven to 375 degrees F. Mix the peaches and plums, sugar, cornstarch, cardamom, vanilla, and salt in a large bowl. Toss well to combine. Spread the fruit in an even layer in a deep 9-inch cast iron skillet or deep cake pan. Place the biscuits on top of the fruit, fitting them in as snugly as you can. Place the pan on a rimmed baking sheet to collect drips (and it will!) Brush the biscuits with the cream.
Bake for 50 to 60 minutes or until the berries are bubbling and the biscuits are golden brown. Let cool for 15 minutes before serving. The cobbler can be made up to 6 hours ahead. It's great served with vanilla ice cream.
Recipe by The Culinary Cellar at https://theculinarycellar.com/fresh-midwest/