Apple Cobbler with Buttermilk Biscuit Top

Instructions

1. 1

   Preheat your oven to 375 degrees Fahrenheit (190°C). Grease a 9x13 inch baking dish or a 2.5-quart oval baking dish.

2. 2

   In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.

3. 3

   Pour the apple mixture into the prepared baking dish and spread it in an even layer.

4. 4

   For the biscuits, whisk together 2 cups flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt in a medium bowl.

5. 5

   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

6. 6

   Gradually add the buttermilk, mixing with a fork just until the dough comes together. Be careful not to overmix.

7. 7

   Turn the dough out onto a lightly floured surface and pat or roll it to about 1/2-inch thickness. Use a 2-inch round cutter or a knife to cut out about 8-10 biscuits.

8. 8

   Arrange the biscuits over the apple filling, leaving a little space between them. Brush the tops of the biscuits with a little extra buttermilk and sprinkle with turbinado sugar.

9. 9

   Bake for 40-45 minutes, or until the biscuit tops are golden brown and the apple filling is bubbly and tender. If the biscuits brown too quickly, you can loosely tent the dish with foil.

10. 10

    Let the cobbler cool for at least 15-20 minutes before serving. This allows the filling to set slightly.