- VE
Sloane’s Table
March 15, 2026
Atsloanestable.com
This mixed berry cobbler is made with an easy frozen berry filling and topped with buttery, flaky buttermilk biscuits. It's the no-fuss dessert cousin of a summer berry pie, but just as delicious, especially when topped with a generous scoop of vanilla ice cream!
From the Cook
From the Cook
From the Cook
1/4
Warning0 allergens identified
Mixed Berry Cobbler with Buttermilk Biscuits
Buttermilk Biscuits
Mixed Berry Filling
Instructions
1
In a medium bowl, combine the flour, sugar, baking powder, and salt.
2
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.
3
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.
4
Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for at least one hour.
5
Towards the end of the chill time, preheat the oven to 400 degrees F.
6
Once the dough has rested in the fridge, roll it out on a lightly floured surface to about 1" thick.
7
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.
8
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.
9
Meanwhile, make the filling.
10
In a large mixing bowl, combine the berries, sugar, cornstarch, salt, lemon zest, lemon juice, and vanilla.
11
Pour the filling into a 9" pie dish.
12
Arrange the biscuits on top of the filling. Brush each with a small amount of buttermilk, and sprinkle with turbinado sugar.
13
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.
14
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!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Don't Thaw Your Berries 🫐Keep berries frozen until just before mixing into the filling to prevent excess liquid release and maintain their structure, resulting in a thicker, less watery cobbler.
- Bloom Your Cornstarch 🌟Mix cornstarch with a small amount of lemon juice before adding to berries to create a smooth slurry, ensuring even thickening without clumps in your filling.
- Chill Your Biscuit Dough ❄️Refrigerate biscuit dough for at least 15 minutes before dropping onto the filling to ensure flaky layers and prevent spreading into a dense cake-like texture.
- Toast Your Turbinado Sugar ✨Sprinkle turbinado sugar on biscuit tops just before baking for enhanced caramelization and a delightful crunchy, jeweled exterior that elevates visual appeal.
- Zest Before Juicing 🍋Always zest your lemon before cutting and juicing it to capture the fragrant oils, then add both zest and juice to the filling for maximum bright, complex citrus flavor.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes From Sloane’s Table
From the creator of this recipe
No Recipes Available
Recommended Recipes for you
Tailored to your preferences
