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Bourbon Blackberry Cobbler



For the topping:

  1. ¼ cup granulated sugar
  2. 1 Tbsp. baking powder
  3. 1 tsp. kosher salt
  4. 2 cups all-purpose flour, plus more
  5. ½ cup (1 stick) chilled unsalted butter, cut into pieces
  6. 1⅓ cups chilled heavy cream

For the filling:

  1. 6 cups blackberries
  2. 1/2 cup sugar
  3. 1/3 cup bourbon
  4. 3 tbs cornstarch 
  5. 1/8 cup lemon juice 


  1. Preheat the oven to 400 degrees 
  2. In a 9-inch baking dish mix the blackberries, sugar, cornstarch, lemon juice, and bourbon together. Bake while you make the biscuit topping. About 15 minutes. 
  3. Whisk sugar, baking powder, lemon zest, salt, and the 2 cups of flour in a bowl. Add the butter, and using your, hands coat the butter with the flour mixture. Then smoosh the butter into flour mixture with your hands until the butter is pea-sized. 
  4. Next, add the cream by slowly pouring it into the mixture. Use a fork to stir the dough and to fully incorporate the cream. 
  5. Turn out dough onto a generously floured surface and flour your hands (you will need to use a lot of flour since its such a sticky dough). Press the dough into a 3/4 inch-thick square. Pick up the square and flour underneath so that it doesn’t sick during the next step. Cut dough into 4 equal pieces and stack on top of each other. Dust with flour and roll out the dough until 1/2 inch thick. 
  6. Cut the dough with a floured cookie cutter or a floured knife into 1 1/2 inch pieces.
  7. Remove the blackberry mixture from the oven and cover with the cut biscuits. Bake at 400 degrees for 10 minutes and then at 350 degrees for 50-60.