Description

This Skillet Berry Cobbler with Buttermilk Biscuits is a delightful, rustic dessert featuring a medley of fresh or frozen berries baked under tender, flaky buttermilk biscuit topping. Sweetened with white and brown sugar, kissed with warm spices and citrus zest, this dessert perfectly balances rich, buttery biscuits with the juicy, vibrant berry filling. It’s an ideal treat for gatherings or comfort food cravings.

Ingredients

Scale

Berry Filling

4 1/2 cups assorted berries (fresh or frozen; strawberries, raspberries, blueberries, blackberries)
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
2 tablespoons cornstarch
Pinch of ground nutmeg

Buttermilk Biscuits

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon white sugar
Zest of 1 orange
1/2 cup unsalted butter, cut into cubes and chilled
3/4 cup buttermilk

Instructions

Preheat the oven: Set your oven to 375˚F (190˚C) to ensure it reaches the perfect temperature for baking the cobbler and biscuits evenly.
Prepare the berry filling: In a large bowl, combine the assorted berries, white sugar, brown sugar, lemon juice, vanilla extract, sea salt, cinnamon, cornstarch, and a pinch of nutmeg. Stir gently to mix all ingredients evenly. Cover the bowl with a towel and set aside to let the flavors meld.
Mix dry biscuit ingredients: In a separate large mixing bowl, whisk together the all-purpose flour, baking soda, white sugar, orange zest, and sea salt until well combined.
Cut in the butter: Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be pea-sized for flakiness.
Add buttermilk: Pour in the buttermilk and stir gently with a wooden spoon or spatula until just combined. The dough will be slightly sticky but should hold together.
Roll and fold the dough: Turn the dough onto a lightly floured surface. Gently roll it into a rectangle about 1/2 inch thick, taking care not to stretch the edges too thin. Fold the dough into thirds, like folding a letter, then roll out again into the same 1/2 inch rectangle. Repeat this folding and rolling process two more times to create flaky layers.
Cut biscuit rounds: Using a 3-inch biscuit cutter or the top of a drinking glass, cut the dough into rounds. You should be able to fit about seven biscuits into your skillet.
Assemble the cobbler: Pour the prepared berry filling into an oven-safe skillet or pie pan. Arrange the biscuit rounds on top, covering the filling.
Bake the cobbler: Place the skillet in the preheated oven and bake for approximately 45 minutes, or until the biscuits are golden brown and the berry filling is bubbly around the edges.
Cool and serve: Remove the skillet from the oven and allow the cobbler to cool for at least 30 minutes to let the filling thicken. Serve warm, ideally topped with a scoop of vanilla ice cream for an indulgent finish.

Notes

You can use any combination of berries you like—fresh or frozen both work well.
Be careful not to overwork the biscuit dough to maintain flakiness.
If you don’t have buttermilk, substitute with 3/4 cup milk plus 1 tablespoon lemon juice, let sit 5 minutes before using.
The cobbler is best served warm, freshly baked or reheated gently.
Leftovers can be refrigerated for up to 3 days and warmed before serving.
For a gluten-free option, use a gluten-free all-purpose flour blend.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/7 of cobbler (about 1 biscuit with berry filling)
Calories: 320 kcal
Sugar: 24 g
Sodium: 280 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: berry cobbler, buttermilk biscuits, skillet dessert, berry dessert, easy cobbler recipe, summer dessert, fruity cobbler