Blueberry-Meyer Lemon Sugar Biscuit Mini Cobblers

Directions

1. Preheat oven to 375°F.

2. Start by preparing biscuit topping. In a medium bowl combine flour, sugar, baking powder and Kosher salt. Add cubed butter and quickly smash the cold butter into small, flat pieces with your fingers. Pour in the cold buttermilk and vanilla extract and stir until just combined. Aim for a sticky dough consistency. If it’s too crumbly add a touch more buttermilk, or if it’s too wet, add a touch more flour. Transfer to the refrigerator to chill while you prepare the filling.

3. Coat the inside of the cocotte with the room temperature butter.

4. To prepare the filling, combine the ingredients of the filling of your choice in a small bowl and toss until the sugar is dissolved. Add ¾ of the filling to the bottom of the cocotte, then top with the chilled biscuit dough. Add the remaining fruit filling on top, pressing some of it down into the dough. Sprinkle with about 1 teaspoon of granulated sugar.

5. Bake for 35-40 minutes until the biscuit is cooked through and browned. Let cool for 5 minutes and serve warm with vanilla ice cream.