BLUEBERRY COBBLER

Scoop out biscuits with a cookie scoop or large spoon and flatten slightly with your hands before placing on top of the blueberries in the baking dish. Repeat until you have mostly covered the blueberries, it’s fine to have some peeking out. You may not use all of the dough, that’s totally okay. Make a biscuit or scone with any leftovers.
Brush the heavy whipping cream over the top of the biscuits and sprinkle with sugar. Sanding sugar, turbinado sugar or granulated sugar.
1 tablespoon heavy cream,2 tablespoons sanding sugar
Bake for 30 to 40 minutes or until the blueberry filling is bubbling and the biscuits are lightly golden brown and cooked through. Remove from oven and transfer the pan to a wire rack and let cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature. Enjoy with whipped cream or vanilla ice cream.
Notes
Store leftovers at room temperature for up to 2 days or in the fridge for up to 4 days. Best enjoyed the day it’s made or the following day.
Nutrition
Calories: 374kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 85mg | Potassium: 180mg | Fiber: 2g | Sugar: 32g | Vitamin A: 614IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg