Dorie’s blueberry biscuit over a Chez Panisse filling for blueberry cobbler.
These were baked from wet biscuits which I had frozen prior. I moved them from the freezer to the fridge three hours before baking, and from the fridge to the counter while the oven pre-heated. The biscuits were brushed with milk and sprinkled with raw sugar just before being placed on top the berry mixture and put in the oven. I pre-heated to 400 degrees, reduced to 375 upon insertion, and baked for 50 minutes until the berries were bubbling and the biscuits reached an internal temp of 200 and were nicely browned.
Absolutely delicious. Next time, I will throw caution to the wind and add a scoop of vanilla ice cream.
