Biscuit Scrap Cobblers

Biscuit Scrap Cobbler

Who wouldn’t want a mini cobbler? These Biscuit Scrap Cobblers are the epitome of grandma’s home-cooking. 

Biscuit Scrap Cobblers
Makes 4
  • 1 cup sugar
  • ¼ cup cornstarch
  • 3½ cups fresh strawberries, hulled and quartered
  • 2 cups fresh or thawed frozen chopped rhubarb
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • 3½ cups scraps from Buttermilk Biscuits (recipe follows), chilled and cut into cubes
  • Turbinado sugar, for topping
  1. Preheat oven to 375°. Lightly spray 4 (10-ounce) ramekins with cooking spray, place on a rimmed baking sheet.
  2. In a large bowl, whisk together granulated sugar and cornstarch. Add strawberries, rhubarb, lemon zest and juice, and salt; stir until well combined. Divide batter evenly between ramekins.
  3. Divide biscuit scraps among ramekins, arranging over strawberry mixture. Sprinkle each evenly with turbinado sugar.
  4. Bake until golden brown and bubbly, covering with foil to prevent excess browning, 40 to 45 minutes.
Use your biscuit trimmings. Or, just make them square!

Biscuit Scrap Cobblers
Makes 6
  • 3½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1¼ cups cold unsalted butter, cubed
  • 1 cup cold buttermilk
  • 1 large egg, beaten
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Gradually add buttermilk, stirring just until a shaggy dough forms.
  3. On a lightly floured surface, turn out dough. Pat dough into a rectangle and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle again. Repeat procedure 3 times. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut 6 biscuits from dough without twisting cutter. Reserve scraps for another use. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg.
  4. Bake until golden brown, about 15 minutes.




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