Allow me to begin this post with an apology to you all who actually read my writings. I stated in the post for my Peach Buckle that it was my favorite style of cobbler. It is! But this here is my favorite recipe. Just wanna clear up any potential confusion. 😂
Biscuit cobbler is not unheard of at all. In fact, you've likely come across a few pans yourself, and hadn't noticed. Using biscuit dough for a "crust" makes for a truly delightful experience like none other. The moderately light but crumbly biscuit bakes up and rises high about our sweet and "cinnamony" (yup.... I said it. You've seen and used much worse made-up words) filling and just melts in your mouth.
For this recipe, we kinda have to be a little less lazy -I clearly love alliteration- in that dessert biscuits are much better homemade. It really isn't difficult, though!
Don't be afraid of the flavor profile here. The mallow and almost savory sweet potato biscuit compliments the tangy/sweet filling perfectly. Let's get to it!
For the filling, we'll use the same recipe from the "Traditional 'Pastry' Cobbler" post.
Prep
1. Preheat oven to 375 degrees F.
2. Prepare your filling in accordance with the directions provided and let cool.
3. Gather ingredients (for biscuits), a 13 x 9 inch pan, cup for melted butter and pastry brush, cheese grater, two medium-sized bowls
4. For 1 cup of potato puree, we'll roast 3 large sweet potatoes at 400 degrees F for nearly an hour, or until completely softened. Remove potatoes and allow to cool, then puree in a blender, Ninja or food processor until smooth.
Work
5. Sift flour, baking powder, sugar, cinnamon and salt into a medium bowl, being sure that it's well combined.
6. Quickly, grate cold (frozen) butter into the same bowl. Sidenote: We move quickly because the texture of our biscuits is dependent upon the fat content (butter) and its temperature. Cold ingredient make for a fluffy and biscuit.
Once you've added all of your butter, use a biscuit cutter, whisk or standing mixer with whisk attachment to break the butter up and combine it with the dry ingredient. The mixture should be course (example in the upper right photo above)
7. Gently fold the sweet potatoes into the flour-butter mixture with a flexible spatula until fully incorporated. The dough will appear rather dry at first, but keeeeep mixing. Once fully absorbed a rough ball has formed, turn out onto a lightly floured surface.
8. With your bare hands, gently pat the dough into a round shape about 1/2 inch thick, then fold in half. Repeat this twice more, only using enough flour to keep your hands from being sticky. Roll dough to about 1/2 thick, and cut using a 2 inch biscuit cutter. This recipe produces 14 biscuits total.
8. Pour filling into a large pan, arrange cut biscuit dough pieces over the top. *I added a handful or two of fresh blackberries to mine and O..M..Jesus...
9. Mix melted butter and remaining milk and vanilla; brush over the top of each biscuit once before going into the oven -sprinkle with raw or granulated sugar-, then once more about 20 minutes into baking.
10. Bake for 35-45 minutes, or until the biscuits have risen and browned, and your filling is bubbly.