Original topping from Red & Blue Berry Cobbler

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Name: Cobbler Topping (biscuit rounds)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: not set
Ingredients: 1 cup all purpose flour GF works well; 1/4 Cup sugar; 1 teaspoon Baking powder; 1/2 teaspoon Salt; 1/4 Cup chilled, unsalted butter cut into small pieces; 1/3 Cup Milk; 2 tablespoons usalted butter melted; 2 tablespoons sugar raw, if available

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INGREDIENTS

1 cup all purpose flour ; GF works well
1/4 Cup sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
1/4 Cup chilled, unsalted butter ; cut into small pieces
1/3 Cup Milk
2 tablespoons usalted butter ; melted
2 tablespoons sugar ; raw, if available

Servings

INSTRUCTIONS

1. MAKE DOUGH IN ADVANCE - Remember it has to chill 1 hour. (Else, use the crumble cobbler topping). This topping makes 8 rounds

2. In a large bowl, combine the flour, sugar, baking powder, and salt. Toss with a fork to blend. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the milk and, using the fork, stir until a stiff dough forms.

3. Turn the dough out onto a floured work surface and knead quickly into a ball. It will be sticky. Wrap in plastic wrap and refrigerate for 1 hour.

4. After the dough is chilled, preheat oven to 425 degrees. Lightly butter a shallow 9 x 13 baking dish,

5. Mix desired cobbler filling and pour into the prepared baking dish, spreading evenly,.

6. Flour the work surface and, using a rolling pin or your fingers, spread out the dough into a round 1/2 inch thick. Using a cookie cutter or wineglass 2 1/2 inches in diameter, cut out 8 rounds. Arrange the biscuit rounds evenly on top. Brush the rounds with the melted butter and sprinkle the remaining 2 tablespoons sugar over the top.

7. Bake until the filling is bubbling and the biscuits are golden brown, about 20 minutes. Let cool to room temperature before serving.

NOTES

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Cobbler Topping (biscuit rounds)

1 cup all purpose flour GF works well
1/4 Cup sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
1/4 Cup chilled, unsalted butter cut into small pieces
1/3 Cup Milk
2 tablespoons usalted butter melted
2 tablespoons sugar raw, if available

1. MAKE DOUGH IN ADVANCE - Remember it has to chill 1 hour.  (Else, use the  crumble cobbler topping).  This topping makes 8 rounds

2. In a large bowl, combine the flour, sugar, baking powder, and salt.  Toss with a fork to blend.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the milk and, using the fork, stir until a stiff dough forms.

3.  Turn the dough out onto a floured work surface and knead quickly into a ball.  It will be sticky.  Wrap in plastic wrap and refrigerate for 1 hour.

4.  After the dough is chilled, preheat oven to 425 degrees.  Lightly butter a shallow 9 x 13 baking dish,

5.  Mix desired cobbler filling and pour into the prepared baking dish, spreading evenly,.

6.  Flour the work surface and, using a rolling pin or your fingers, spread out the dough into a round 1/2 inch thick.  Using a cookie cutter or wineglass 2 1/2 inches in diameter, cut out 8 rounds.  Arrange the biscuit rounds evenly on top.  Brush the rounds with the melted butter and sprinkle the remaining 2 tablespoons sugar over the top.

7. Bake until the filling is bubbling and the biscuits are golden brown, about 20 minutes.  Let cool to room temperature before serving.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 8 Servings

Calories: 67
Calories from Fat: 5 (7%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 1.4mg		0 %
Sodium 2631.2mg		91 %
Potassium 46.9mg		1 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 12.4g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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