BLUEBERRY COBBLER WITH BISCUIT TOPPING

FOR THE BISCUIT TOPPING:
1 cup (5 ounces) unbleached all-purpose flour
2 tablespoons stone-ground cornmeal
3/4 cup plus 2 teaspoons sugar, divided use
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
FOR THE FILLING:
1 tablespoon cornstarch
Pinch ground cinnamon
Pinch salt
6 cups (30 ounces) fresh blueberries, picked over
1 1/2 teaspoons grated zest plus 1 tablespoon juice from 1 lemon

Adjust oven rack to lower-middle position and heat oven to 375 degrees F.

TO MAKE THE BISCUIT TOPPING:
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in large bowl to combine; set aside.

Whisk melted butter, buttermilk and vanilla in small bowl.

Mix 2 teaspoons sugar and cinnamon in second small bowl and set aside.

TO MAKE THE FILLING:
Stir the remaining 1/2 cup sugar, cornstarch, cinnamon and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine.

TO BAKE:
Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet.

Bake until filling is hot and bubbling around edges, about 25 minutes.

One minute before berries come out of the oven, add wet ingredients for the biscuit topping to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.

Remove berries from oven; increase oven temperature to 425 degrees F.

Pinch off 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with the cinnamon-sugar mixture.

Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool cobbler on wire rack 20 minutes and serve.

Makes 6-8 servings
Adapted from source: Baking Illustrated by Cook's Illustrated Magazine Editors