Berry cobbler with cornmeal biscuits

Biscuits

• 1 C (5 oz) cornmeal
• 1 C (4.5 oz) gluten free flour blend
• 2 T sugar
• 2 t baking powder
• 1/4 t baking soda
• 1/2 t salt
• 1/4 t xanthan gum (if not included in the blend)
• 1 stick of butter, cut into pieces, chilled
• 3/4 c buttermilk, chilled (I used about 1/2 c of lemon yogurt with 1/4 c milk)
• 1 T turbinado (or any kind) sugar
  

Compote

• 1/3 C sugar
• 4 t cornstarch
• 1/4 t salt
• 6 cups blueberries (or other berries, I used serviceberries and mulberries which was ok)
• 1 1/2 t grated lemon zest plus 1 T juice 

1. Combine dry ingredients for biscuits and cut butter in with food processor or pastry blender tool. Stir in buttermilk with spoon or fork. Drop eight 2 1/4 in mounds of dough on prepared baking sheet about 1 inch apart. Sprinkle remaining 1 T of sugar on top and cook for about 24-25 minutes, rotating halfway through. Cool on wire rack. 

2. Stir sugar, cornstarch, and salt together in the pie plate or other baking pan you're going to use. Stir in berries and lemon zest and juice until combined. Cover with foil and place on rimmed baking sheet. Bake on lower rack until berries are beginning to burst and juices are bubbling around the edge, 40-50 minutes (stirring halfway through). 

 

3. Uncover berries, stir gently, and arrange biscuits on top of fruit (however many you expect to eat at that time) and bake about 5 minutes more, until warmed through. Serve immediately. It's especially good with berry or vanilla ice cream.