Better Blueberry Cobbler (from Bon Appetit)

This is for Sue, because the crumble in my original recipe was being absorbed by the blueberries! Published in the August 2012 issue of Bon Appetit this Blueberry-Drop Biscuit Cobbler has a biscuit crust that perfectly complements the tangy blueberry filling. 

Plump blueberries cooked in their juices 

The biscuit:
Flour, one and a half cups
Sugar, 3 tablespoons
Baking powder, one and a half teaspoons
Salt, half teaspoon
Unsalted butter, chilled, 6 tablespoons (3/4 stick)
Sour cream, half cup and one tablespoon

The berries:
Sugar, one cup
Flour, 3 tablespoons
Blueberries, six cups (fresh preferred, or frozen)
Lemon juice, 2 tablespoons
Lemon zest, finely grated, one tablespoon

Preheat oven to 375F.  Whisk dry ingredients for biscuit together. Cut in butter and incorporate with your fingers until the lumps are pea-size. Gently mix in sour cream.  Knead lightly - just five or seven turns.

Combine the berries with remaining ingredients and toss to coat well. Pour into a glass baking dish. Tear the biscuit topping into lumps and place over the berries. Bake until the juices are thick and bubbling and the topping is golden brown - about 55 to 60 minutes. The blueberries should be almost jelled in their sauce. Cool for at least an hour. Serve with ice cream!

Finished blueberry biscuit cobbler