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Wild berry cobbler with sweet butter milk biscuit and vanilla ice cream

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

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1 cup strawberries, quartered
1 cup raspberries
1 cup blackberries
3 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1/8 teaspoon vanilla extract

Sweet Buttermilk Biscuits
3 cups all-purpose flour
½ pound butter, cut in small cubes
½ cup granulated sugar
1 tablespoon baking powder
1 cup buttermilk
2 whole eggs
½ teaspoons vanilla extract
1 tablespoon lemon juice
Egg Wash (one scrambled egg with a few drops of milk in it)
½ cup crystalized sugar


Toss all ingredients together in a large bowl. Place berries in individual, oven-safe dishes such as soufflé dishes, or place them in a pie pan. Top with sweet buttermilk biscuits (recipe below) and bake at 400 degrees for 20-22 minutes or until biscuits are nice and brown. Serve warm with vanilla ice cream.

Sweet Buttermilk Biscuits
Sift together all dry ingredients: crystalized sugar, flour, and baking powder. Add butter. Add wet ingredients: buttermilk, eggs, vanilla, lemon juice and vanilla and gently fold together by hand.

Place biscuit dough on a floured cutting board; dust the top with additional flour and roll dough until it is even--about 1 inch thick. Cut out biscuits with a floured cutter of the desired size. Place on top of the berry mixture. Brush with the egg wash, sprinkle with sugar and bake.

Serves 6-8.

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