The sweet, tart flavors of plums pair wonderfully with flaky, buttery biscuits—and obviously yesterday's biscuit recipe would be ideal in today's recipe for biscuit-topped plum cobbler.
And I can't help it if topping it all with a little—let's be honest, big—scoop of ice cream makes this the perfect dessert. Any time a dessert directs me to serve with ice cream, I know I'm in for a treat. I just can't help but admire a pie or cobbler that is so intensely rich and flavorful, it has to rely on yet another dessert just to tone it down. To me, that's called perfection.
The best part about a dessert like this is, the plums can easily be switched out for peaches, apples, berries, or any number of other fruit. But, before you do that, I definitely suggest trying this amazing combination.
Biscuit-Topped Plum CObbler
For the Biscuits
- 1 cup flour, plus more for dusting
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 1/2 ounces cold butter, chopped
- 1/4 cup milk
- 2 tablespoons cream
For the Cobbler
- 1 cup sugar, plus 1 tablespoon reserved
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 12 plums, pitted and quartered
- Preheat the oven to 400°F.
- Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the cubed butter and pinch it in between your fingers in the flour, breaking the butter apart until the entire mixture resemebles a very coarse cornmeal. (For the quick food processor method, simply pulse the flour, sugar, baking powder, baking soda, and salt together. Add the butter and pulse until the mixture resemblers cornmeal.)
- Add the milk and cream and mix with your hands until a dough begins to form (With a food processor, add the milk and cream and pulse until clumps of dough begin to form.)
- Place the dough on a lightly floured surface and knead the dough a few times until it holds a shape and is just barely elastic. Set aside.
- Mix the sugar, cornstarch, and lemon zest together in a bowl until evenly distributed. Add the vanilla and plums and mix until the plums are evenly coated.
- Pour the coated plums into a baking dish. Bake at 400°F for 30 minutes. Remove from the oven and carefully drop small chunks of biscuit dough on the top of the plum filling. Dust the remaining 1 tablespoon sugar over the biscuis. Carefully return the dish back to the oven and bake another 10 to 15 minutes, or until the biscuits are golden and the filling is bubbly.