Sugar Biscuit Mini Cobblers

These Sugar Biscuit Mini Cobblers are the perfect choose-your-adventure dessert. Each cobbler layers macerated fruit with a tender sugar biscuit topping that bakes until puffed and golden, soaking up just enough juice and staying crisp at the edges. The biscuit recipe makes enough for one cocotte; so feel free to double or triple it if you’re baking more than one.

Biscuit Topping (makes 1 cobbler):

½ cup all purpose flour

2 tablespoons granulated sugar

¾ teaspoon baking powder

½ teaspoon Kosher salt, plus more for sprinkling on top

2 tablespoons cold butter, cut into small cubes

1 tablespoon room temperature butter

¼ cup cold buttermilk

1 teaspoon vanilla extract

vanilla ice cream (for serving)

Strawberry-Thyme Filling:

1½ cups chopped strawberries

2 tablespoons granulated sugar

2-3 sprigs thyme

½ teaspoon Kosher salt

Blueberry-Meyer Lemon Filling:

1½ cups blueberries

2 tablespoons honey

1 teaspoon Meyer lemon zest

1 teaspoon Meyer lemon juice

½ teaspoon salt

Salted Caramel Peach Filling:

1½ cups sliced peaches

2 tablespoons dark brown sugar

2 teaspoons molasses

½ teaspoon salt

Preheat oven to 375°F.

Start by preparing biscuit topping. In a medium bowl combine flour, sugar, baking powder and Kosher salt. Add cubed butter and quickly smash the cold butter into small, flat pieces with your fingers. Pour in the cold buttermilk and vanilla extract and stir until just combined. Aim for a sticky dough consistency. If it’s too crumbly add a touch more buttermilk, or if it’s too wet, add a touch more flour. Transfer to the refrigerator to chill while you prepare the filling.

Coat the inside of the cocotte with the room temperature butter.

To prepare the filling, combine the ingredients of the filling of your choice in a small bowl and toss until the sugar is dissolved. Add ¾ of the filling to the bottom of the cocotte, then top with the chilled biscuit dough. Add the remaining fruit filling on top, pressing some of it down into the dough. Sprinkle with about 1 teaspoon of granulated sugar.

Bake for 35-40 minutes until the biscuit is cooked through and browned. Let cool for 5 minutes and serve warm with vanilla ice cream.