6 cups blueberries
1 Tbsp. cornstarch
½ cup sugar, plus 1 Tbsp.
Pinch ground cinnamon
Juice from ½ lemon
2 cups flour
2 tsp. baking powder
½ tsp. salt
12 Tbsp. cold unsalted butter, cut into cubes
½ cup milk, plus 1 Tbsp.
Preheat oven to 400°F.
In a 9-inch deep-dish pie plate, combine blueberries, cornstarch, ½ cup sugar, cinnamon, and lemon juice. Stir well and cover with foil. Place pie dish on rimmed baking sheet and bake until berries start to release their liquid, about 15 minutes.
Meanwhile, add flour, baking powder, and salt to the work bowl of a food processor and pulse to combine. Add butter and pulse until the mixture forms a coarse meal, about 15 seconds. Dump mixture into bowl and add ½ cup milk. Combine with fork until a scrappy dough ball forms. Turn onto counter and knead briefly. Press into a disk about ½-inch thick. With a biscuit cutter, cut into a dozen or so shapes, enough to cover the cobbler (recombine the scraps to make extra biscuits).
After 15 minutes, remove blueberries from oven, uncover, and stir. Arrange biscuits on top, brush with 1 Tbsp. milk, and sprinkle with remaining 1 Tbsp. sugar. Bake uncovered until biscuits are golden brown, 25-30 minutes more. Cool 10 minutes before serving. Don’t forget the ice cream. Vanilla. Bean.
Source: Adapted from Cook’s Illustrated (specifically, Kay Rentschler).