GINGER PLUM BISCUIT COBBLER

You may be asking, what’s a biscuit cobbler? Cobblers typically have a traditional pie crust top, but in this recipe biscuits are used instead. I like a heavy crust on my cobblers and pies, so the biscuits were a nice addition. This ginger plum biscuit cobbler recipe is really a lovely winter dessert. I’m also excited to make it this fall.

I used ginger tea to get the vibrant ginger flavor. I also doubled up with fresh ginger slices. My love for ginger is new-ish. I’ve always felt that it was too spicy to be enjoyable. Normally I love spice but ginger always hit me in the nose and it didn’t feel comfortable. I definitely don’t feel that way anymore. I love ginger! It also happens to pair perfectly with plums.

I wanted super flaky and buttery biscuits but I also wanted them to be on the sweeter side so I decided to make my own. If you’d rather skip this step, feel free to use store bought biscuits. It did feel extra special knowing that I made them myself, but it was a little intimidating knowing that I could blow the whole recipe if I didn’t get this part right. My advice is to take a chance, it’s a pretty fail-proof recipe as long as you work quickly and keep the butter as cold as possible.

GINGER PLUM BISCUIT COBBLER

Filling Ingredients

• 6 plums, pitted and quartered
• 1/2 cup of freshly brewed ginger tea
• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 1 1/2 tablespoon of fresh ginger, minced
• 1/4 teaspoon of cinnamon
• Pinch of salt

Sweet Biscuits Ingredients

• 2 cups of flour
• 1 cup of buttermilk, chilled
• 6 tablespoons of unsalted butter, cold
• 1 1/2 tablespoon of sugar
• 1 tablespoon of baking powder
• 1/4 teaspoon of baking soda
• Pinch of salt

Directions

1. Brew fresh ginger tea. I used 3 tea bags (3 teaspoons for loose leaf). Steep for 5 minutes then discard the tea bags.
2. In a medium saucepan, combine the ginger tea and sugar over medium heat. Mix until the sugar dissolves.
3. Add the plums and cover the saucepan with a lid. Allow the plums to boil for 10 minutes.
4. In a cast iron pan, add the plum mixture then incorporate the cornstarch, minced ginger, cinnamon and salt. Set aside.
5. Preheat oven to 450 degrees.
6. In a large mixing bowl, combine the filling ingredients (flour, sugar baking soda, baking powder and salt)
7. Quickly chop up the butter into little pebbles. It’s important to work quickly here so the butter doesn’t melt. Cold butter is the key here.
8. Add the butter to the flour mixture and quickly mix until combined.
9. Form a hole in the middle of the mixture and add the buttermilk. Mix until combined. The dough will be tacky.
10. On a floured surface, drop the dough and fold it onto itself 6 times (this will create 6 layers) and quickly work it down to about an inch in thickness.
11. Cut the biscuits and place them on top of the plum filling in the reserved cast iron pan.
12. Brush the biscuits with egg wash (optional).
13. Bake for 12-15 minutes.
14. Sprinkle sugar on top and allow the cobbler to cool before serving.
15. Enjoy!