Combine berries, lemon juice and zest, sugar and corn starch in a bowl and toss to coat evenly.
Transfer berry mixture to a 10-inch cake pan or cast iron skillet. Set aside.
Prepare the biscuits by stirring together flours, baking powder and soda, salt, black pepper. Cut in butter and shortening until mixture resembles coarse crumbs.
Add buttermilk and mix dough until it comes together.
Drop biscuit dough in 1/3 C. portions and arrange in cake pan on top of berry filling. Brush the tops of the biscuits with melted butter and sprinkle with sea salt and freshly cracked black pepper.
Bake at 400° F for 30-35 minutes or until golden brown.
Let cool at least 20-30 minutes before serving.
Berry Cobbler with Cracked Pepper Biscuits
Prep Time: 30 Minutes
Total Time: 1 Hour 5 Minutes
Ingredients
1 1/4 C. buttermilk
Juice & Zest of 2 lemons
1 1/2 Tbsp. Clabber Girl® Corn Starch
1/2 C. granulated sugar
3/4 C. raspberries
3/4 C. blackberries
1 pt. fresh blueberries
Freshly cracked black pepper (to taste)
2 Tbsp. unsalted butter, melted
2 C. all-purpose flour
1/4 C. Crisco® All-Vegetable Shortening
8 Tbsp. unsalted butter (cold and cut into bits)
1 tsp. black pepper
1 tsp. kosher salt
1/2 tsp. Clabber Girl® Baking Soda
1 Tbsp. Clabber Girl® Baking Powder
1 C. cake flour
Directions
Preheat oven to 400° F.
Combine berries, lemon juice and zest, sugar and corn starch in a bowl and toss to coat evenly.
Transfer berry mixture to a 10-inch cake pan or cast iron skillet. Set aside.
Prepare the biscuits by stirring together flours, baking powder and soda, salt, black pepper. Cut in butter and shortening until mixture resembles coarse crumbs.
Add buttermilk and mix dough until it comes together.
Drop biscuit dough in 1/3 C. portions and arrange in cake pan on top of berry filling. Brush the tops of the biscuits with melted butter and sprinkle with sea salt and freshly cracked black pepper.
Bake at 400° F for 30-35 minutes or until golden brown.
