Food recipes
Kentucky Blackberry Cobbler
Kentucky Blackberry Cobbler Ingredients: blackberries, raw lemon juice, raw sugars, granulated cornstarch butter, without salt wheat flour, white, all-purpose, unenriched sugars, granulated spices, cinnamon, ground sa...
Kentucky Blackberry Cobbler
Ingredients:
blackberries, raw
lemon juice, raw
sugars, granulated
cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Preheat an oven to 375 degrees F (190 degrees C).
Butter a 9x13-inch baking dish.
Place the blackberries in a mixing bowl, and sprinkle with lemon juice.
Toss with 1 cup sugar and cornstarch until evenly coated.
Place into the prepared baking dish, and arrange the cubes of butter on top.
In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together.
Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea.
Stir in the buttermilk until a batter has formed.
Spoon the batter evenly over the blackberries.
Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.
Ingredients:
blackberries, raw
lemon juice, raw
sugars, granulated
cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Preheat an oven to 375 degrees F (190 degrees C).
Butter a 9x13-inch baking dish.
Place the blackberries in a mixing bowl, and sprinkle with lemon juice.
Toss with 1 cup sugar and cornstarch until evenly coated.
Place into the prepared baking dish, and arrange the cubes of butter on top.
In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together.
Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea.
Stir in the buttermilk until a batter has formed.
Spoon the batter evenly over the blackberries.
Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.