Nothing says comfort food like a classic cobbler dessert. This blackberry cobbler with lemon-rosemary biscuit topping is just what you need to end a Southern-style meal.
Recipe courtesy of David Danielson, executive chef of the Kentucky Derby.
In a medium-sized sauce pot combine 1 cup water, sugar, and blackberries. Cook until blackberries start to break down and syrup becomes sweet.
In a small bowl, mix corn starch and 1/4 cup water to make a slurry to thicken the cobbler filling. Add slurry to the blackberry mixture and cook until thickened.
Place cobbler filling in a cast-iron skillet.
Preheat oven to 375 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, lemon zest, rosemary, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better; you don't want the fats to melt.)
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be slightly sticky.
Top your cobbler and bake until golden brown, about 13–15 minutes.