In a medium bowl, combine the flour, sugar, baking powder, and salt.

Add in the cubed butter and toss to coat. Cut the butter into the dry ingredients by squishing the cubes between your fingers until they are quarter-sized.

Pour in a small amount of the buttermilk and gently mix the dough with a spoon. Continue adding the buttermilk in a little at a time, aiming for the dry spots.

Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for at least one hour.

Towards the end of the chill time, preheat the oven to 400 degrees F.

Once the dough has rested in the fridge, roll it out on a lightly floured surface to about 1" thick.

Cut the dough into quarters, then layer them on top of each other. Roll the dough out again to 1" thick, and repeat this cutting & stacking process two more times.

After the last stack, roll the dough out to a rough 8" circle about 1" in thickness. Use a knife or bench scraper to cut 9 pieces. Place the dough on a small baking tray or cutting board and freeze for at least 15 minutes.

Meanwhile, make the filling.

In a large mixing bowl, combine the berries, sugar, cornstarch, salt, lemon zest, lemon juice, and vanilla.

Pour the filling into a 9" pie dish.

Arrange the biscuits on top of the filling. Brush each with a small amount of buttermilk, and sprinkle with turbinado sugar.

Place the pie dish on a large baking sheet. Bake the cobbler for 15 minutes until the biscuits are lightly golden on top, then turn the temperature down to 350 degrees F and bake for another 1 hour - 1 hour 15 minutes until the juices are bubbling and the biscuits are baked through. You may need to tent the cobbler with aluminum foil towards the end to prevent the biscuits from getting too dark.

Allow the cobbler to cool for at least hour to allow the filling to thicken up. Enjoy with a generous scoop of vanilla ice cream!