Blueberry Cobbler with Brown Butter Cornmeal Biscuits
 
 
Ingredients
  • For the Biscuits:
  • 7.5 ounces (about 1 ½ cups) All-Purpose, Gluten-Free Flour blend
  • 2 ounces (about ½ cup) cornmeal
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 tbsp. sugar
  • ½ tsp. table salt
  • 1 cup cold buttermilk
  • 8 tablespoons unsalted butter, melted, browned and cooled slightly
  • For the Cobbler:
  • 2 tablespoons butter
  • 2 pints blueberries
  • 5.25 ounces (¾ cup) sugar
  • Juice from 1 lemon
  • 1 tbsp. Cornstarch
  • 1 egg mixed with 1 tsp. Water
  • 1 ½ tsp. sugar mixed with ½ tsp. cinnamon
Instructions
  1. Adjust oven rack to middle position and heat oven to 400°F. Whisk flour, cornmeal, xanthan gum, baking powder, baking soda, sugar, and salt in a large bowl.. Combine buttermilk and browned butter in medium bowl, stirring until butter forms small clumps.
  2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated.
  3. Melt 2 tbsp. butter in a large oven-proof skillet over medium heat. Add blueberries, sugar, lemon juice and cornstarch, and stir to combine.
  4. Using a greased ¼-cup dry measure, scoop level amounts of batter and drop onto the blueberry mixture. Brush the biscuits with the egg and water mixture, then sprinkle the top evenly with the cinnamon sugar.
  5. Bake for 25 minutes, or until fragrant and the biscuits have slightly risen and browned. Let cool for 10 minutes before serving.
Recipe by Allons-Eat! at https://www.allonseat.com/blueberry-cobbler-with-brown-butter-cornmeal-biscuits/