I don’t think I’ve actually ever disliked a cobbler I’ve eaten, but what I love about the CI method is this: the blueberries bake without a biscuit topping for 25 minutes or until they begin to bubble around the edges. At this point, you drop the buttermilk biscuits over the berries, then continue to cook the cobbler for 15 to 20 minutes more at a higher temperature. The idea is that the blast of heat from the bubbling berries helps cook the underside of the biscuits, while the hotter temperature of the oven nicely browns the top. The result? An evenly cooked — not dry! — tender, golden biscuit. It makes sense: when you make biscuits as biscuits, they never take more than 15 to 20 minutes. So baking biscuits for close to an hour, as many cobbler recipes suggest (oops), may lead to a dry topping. Vanilla ice cream is a must. Have a wonderful weekend, Everyone. 4.8 from 5 reviews I made this twice in a 9×13-inch pan, and I didn’t think there was enough topping. 6 cups of blueberries, however, definitely is enough for a 9×13-inch pan, so if you like that vessel, I suggest doubling the topping recipe (without doubling the quantities of baking powder and baking soda). I use a deep, 9-inch pie plate, but if you don’t have one, I think 6 cups of blueberries would be too much for a shallow pie plate. I also made a few other small changes, so if you want to follow Cook’s Illustrated recipe exactly, follow this recipe.
vanilla ice cream or lightly sweetened whipped cream
