I had every intention of publishing this post as a blackberry cobbler but sometimes my ideas go a little cockeyed. I made the cobbler last weekend and liked it a lot, especially the biscuit but decided to change things a little. I’m a big white chocolate lover so adding that was a no-brainer and it seems that I’m also adding rosemary to everything these days because it’s my thing.
I mentioned making the actual cobbler recipe at the weekend, it was for dinner with some friends including four kids. When I served it up to the kids they liked it but I heard more ooo’s and ahhhh’s for the biscuit topping. I asked my daughter on the way home again how it was and she verified that it was good but the biscuit was “the best daddy” so I had to go with my kid focus group.
I had to agree, the crunchy, sugary biscuit topping was pretty tasty but I still wanted the blackberry flavor. Some blackberry preserves and a handful of fresh berries were the answer. Swirled through the dough with the white chocolate chips made these drop biscuits perfect for breakfast or just paired with a latte.
This dough will feel soft, so don’t over work it. If it seems too sticky just add a little more flour and keep them quite close to each other on the baking tray. That will help them from spreading too far. You could use any kind of preserves if blackberry doesn’t move you, raspberries would be amazing too. I can’t wait until next summer when strawberry shortcakes are in season because this is the perfect biscuit for them!
Blackberry White Chocolate Drop Biscuits
- 2 1/2 cups all purpose flour plus extra for dusting
- 3 tablespoons brown sugar
- 5 tablespoons regular sugar divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick of cold butter chopped into small cubes
- 1 cup buttermilk
- 2 teaspoon vanilla extract
- 1 teaspoon fresh rosemary finely chopped
- 3 tablespoons blackberry jelly
- 1//4 cup fresh blackberries roughly squashed
- 1 cup white chocolate chips divided
- Preheat the oven to 375 degrees F.
- In a bowl, combine the flour, brown sugar, 3 tablespoons white sugar, baking powder, baking soda and salt.
- Using your fingers, work the butter through the flour mixture until it forms small lumps.
- Add the buttermilk and vanilla and mix unit the dough comes together.
- Add the blackberry jelly, 1/2 cup of white chocolate chips and blackberries and gently squeeze through the dough. If it gets sticky dust a little flour on your hands and on the table.
- Using an ice cream scoop with a lever release, scoop out level balls of the dough and drop them onto a sheet pan lined with parchment paper in a 4 x 3 pattern.
- Use the remaining 2 tablespoons sugar to sprinkle over the tops of the dough.
- Bake in the oven for about 20-25 minutes.
- Let cool before melting the rest of the white chocolate chips. Drizzle over the biscuits and serve.