Prep
30m
Cook
1h 15m
Total
1h 45m
Ingredients
Method
Nutrition
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For
9
M
I
For the buttermilk biscuits:
240
g
All-purpose flour
3
tbsp
Granulated sugar
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Per Serving
Calories
314kcal
Fat
12g
Saturates
7g
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Keep the biscuit dough cold at all times! To avoid the butter melting out of the biscuits the minute they enter the oven, it's important to chill the dough every time after you touch it. Cut & stack the biscuit dough 3 times! This process of cutting the dough, stacking it, and rolling it out creates layers of dough & butter, which results in the flakiest buttermilk biscuits! After baking, let the cobbler cool for one hour. The key to getting a jammy fruit filling is to cook it until the juices are bubbling, then let it cool for a long time. When the fruit is cooked to the point of bubbling, the juices reduce, and the cornstarch activates. As it cools, the filling thickens up to the most delicious jammy filling.
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Prep
30m
Cook
1h 15m
Total
1h 45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
9
M
I
For the buttermilk biscuits:
240
g
All-purpose flour
3
tbsp
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
314kcal
Fat
12g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Keep the biscuit dough cold at all times! To avoid the butter melting out of the biscuits the minute they enter the oven, it's important to chill the dough every time after you touch it. Cut & stack the biscuit dough 3 times! This process of cutting the dough, stacking it, and rolling it out creates layers of dough & butter, which results in the flakiest buttermilk biscuits! After baking, let the cobbler cool for one hour. The key to getting a jammy fruit filling is to cook it until the juices are bubbling, then let it cool for a long time. When the fruit is cooked to the point of bubbling, the juices reduce, and the cornstarch activates. As it cools, the filling thickens up to the most delicious jammy filling.
Only visible to you
Made it?
Cancel
