Blueberry Cobbler with Gingered Biscuits

Name: Blueberry Cobbler with Gingered Biscuits
Yield: Serves 6 to 8
Ingredients: 1/2 cup, granulated sugar (3 1/2 ounces/99 grams); 1 tablespoon, cornstarch; pinch, ground cinnamon; pinch, table salt; 6 cups, fresh blueberries (30 ounces/850 grams), picked over; 1 1/2 teaspoons, grated lemon zest; 1 tablespoon, lemon juice; 1 cup, unbleached all-purpose flour (5 ounces/142 grams); 2 tablespoons, stone-ground cornmeal; 3 tablespoons, minced crystallized ginger; 1/4 cup, granulated sugar plus 2 teaspoons for sprinkling; 2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 1/4 teaspoon, table salt; 4 tablespoons, unsalted butter (1/2 stick), melted; 1/3 cup, buttermilk; 1/2 teaspoon, vanilla extract; 1/8 teaspoon, ground ginger

Desserts or Baked Goods
Fruit
Fruit Desserts
4th of July

Appears in Cook's Illustrated July/August 2002

No-fuss drop biscuits and an unconventional baking method are the keys to a speedy, intensely flavored summer cobbler.

SERVES 6 to 8

TIME 1½ hours, plus 20 minutes cooling

Blueberry Cobbler with Gingered Biscuits

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