Blackberry Cobbler with Lemon-Rosemary Biscuit Topping

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

For Blackberry Cobbler
  • 1 pound of fresh blackberries
  • 1 cup of granulated sugar
  • 1 cup of water
  • 1/4 tbsp corn starch
  • 1/4 cup of water
  • 1/4 cup of water

In a medium sized sauce pot combine water, sugar, and blackberries and cook until blackberries start to break down and syrup becomes sweet.  In a small bowl mix, corn starch and water to make a slurry to thicken the cobbler filling.  Add slurry to the blackberry mixture and cook until thickened.  Place cobbler filling in a cast iron skillet.

For Lemon-Rosemary Biscuit Topping
  • 2 cups of flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 1/4 tsp each of lemon zest and fresh rosemary 
  • 2 tbsp of butter
  • 2 tbsp of shortening
  • 3/4 cup of chilled buttermilk

In a large mixing bowl, combine flour, baking powder, baking soda, lemon zest, rosemary, and salt.  Suing your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you want the fats to melt)  Make a well in the center and pour in the chilled buttermilk.  Stir just until the dough comes together.  The dough will be slightly sticky.  Top your cobbler and bake until golden brown, usually 13-15 mintues.

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