Blueberry Buttermilk Biscuit Skillet Cobbler

This Blueberry Buttermilk Biscuit Skillet Cobbler tastes like summer! It’s so delicious and you can make it with fresh or frozen blueberries!

Is it a biscuit? Is it a pie? Well, it’s somewhere in between and it’s technically a cobbler I suppose. Should you eat it for breakfast? Sure. Dessert? I would. Afternoon snack? Yes. I like this fruit cobbler because it is so easy to make. It comes together in about an hour from start to finish, so it’s perfect if you’re wanting to bake something but not take up your whole day. Oh and did I mention that it’s delicious?!

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Fruit Cobbler in a Cast Iron Skillet

So a cobbler is basically a pie that has no crust. This version is made with a buttermilk biscuit topping. That makes it perfect for anytime of day! You can definitely make a personal version if you have little cast iron skillets or ramekins.

I chose this biscuit recipe because of how easy it is! Some biscuits require a lot of specific techniques to get them just right but this recipe is very forgiving making it the perfect one to get started with!


Blueberry Cobbler

You can make this cobbler ahead of time but it should be served warm. Because of that I recommend baking this right before you are wanting to serve it. You can make ahead and cover and leave in the fridge up to 6 hours ahead of time.

Do you have to make a cobbler in a skillet? No. You can use a regular pie pan but I like the bubbly edges that the cast iron brings out.

Don’t skip on the cornstarch or arrowroot powder. This dish needs a thickener or it will be too loose.

To make sure the cobbler is finished baking, insert a toothpick into the thickest part of the biscuit and if it comes out clean then the cobbler is done.


Blueberry Buttermilk Biscuit Skillet Cobbler

Makes one 12in cobbler




3 cups blueberries, fresh or frozen

1 cup granulated sugar

1/4 cup cornstarch or arrowroot powder

1/4 cup water

2 tablespoons fresh lemon juice


Biscuit Topping: 

2 cups all purpose flour

1/2 cup or 8 tablespoons butter, cold

1 tablespoon baking powder

2 teaspoons granulated sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cup buttermilk



  1. Preheat oven to 400 degrees. Make sure cast iron skillet is well seasoned or grease with butter and set aside.
  2. In a medium sized pot, combine blueberries, sugar and lemon juice over medium heat until boiling. Reduce heat and let simmer for 7-9 minutes.
  3. Whisk together cornstarch or arrowroot powder with water until smooth. Then pour into pot with blueberries and stir until dissolved. Remove heat and let cool and thicken.
  4. Make biscuits by first whisking together flour, baking powder, sugar, cream of tartar, salt and baking soda.
  5. Dice cold butter straight from fridge into small cubes. Then cut butter into flour mixture. You can do this by using a fork and whisking butter into flour slightly pressing and cutting against the side of the bowl. Alternatively, you can combine butter with flour mixture in a food processor. Pulse together until crumbly.
  6. Next slowly pour buttermilk into mixture while continuously mixing until soft, lumpy dough forms.
  7. Pour blueberry filling into skillet. Then top with balls of biscuit dough. There should be some filling showing through between dough balls. Be careful not to over handle dough or the biscuits will be too dense.
  8. Bake for 35-40 minutes until biscuit dough is cooked through and golden brown on top.
  9. Serve while warm. Possibly with ice cream!




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Natalie Paramore

The places I go, the things I do and what I eat.



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