Mixed Berry Cobbler with Biscuit Topping Recipe

Ben Carraoli

Mixed Berry Cobbler with Biscuit Topping Recipe

I still remember the first time I made this Mixed Berry Cobbler with Biscuit Topping, and it instantly became one of my favorite desserts. The combination of juicy berries and soft, fluffy biscuit topping is simply irresistible. Every bite is bursting with sweetness and a hint of citrus that brightens the flavors.

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Prep Time 20

Cook Time 35

Servings: 6

Ingredients Method Notes

Ingredients

4 cups mixed berries strawberries, raspberries, blueberries, blackberries – I like using fresh berries for maximum flavor, but frozen works too.
⅓ cup granulated sugar – balances the natural tartness of the berries.
Zest of half an orange – adds a bright citrusy note to the filling.
2 tablespoons all-purpose flour – helps thicken the juices so the filling isn’t too runny.
1 cup all-purpose flour – forms the base of the soft fluffy biscuits.
¼ teaspoon kosher salt – enhances the flavor of the dough.
⅛ teaspoon baking soda – helps the biscuits rise perfectly.
1 ½ teaspoons baking powder – gives the biscuit a light and airy texture.
1.5 oz unsalted butter cold and cubed – cold butter creates a flaky, layered topping.
3 oz cold buttermilk – tenderizes the dough and adds subtle tanginess.
2 tablespoons honey – lightly sweetens the biscuits without overpowering.
Extra buttermilk for brushing – ensures a golden shiny top.
1 tablespoon turbinado sugar – adds a slight crunch and beautiful sparkle on top.

Method

Start by combining sugar with the orange zest in a small bowl, letting the oils release for extra flavor. Mix in the flour, then toss the berries in this mixture. This will thicken the fruit juices while keeping the berries bright and juicy.
Mix the flour, salt, baking soda, and baking powder. Cut in cold butter with your fingertips until pea-sized pieces remain. Whisk together buttermilk and honey, fold into the dry mixture, and form a soft, layered dough.
Arrange the biscuit pieces over the berry filling, spacing slightly apart. Freeze briefly while preheating the oven. Brush with buttermilk, sprinkle turbinado sugar, and bake until the biscuits are golden and the filling bubbles.

Notes

I always use a mix of fresh berries when possible; it makes the flavors brighter.
Freezing the pan with the biscuit topping before baking helps maintain flaky layers.
I like to slightly reduce the flour in the filling if I want extra juicy cobbler.
Letting the cobbler rest for 5–10 minutes after baking helps the juices thicken slightly.