Skillet Peach-Blueberry Cobbler with Buttermilk Biscuits

Instructions

1. 1Preheat the oven to 375°F. Set a 10-inch cast-iron skillet in the oven with 2 tablespoons butter so it melts as the oven heats.
2. 2In a large bowl, toss the peaches, blueberries, granulated sugar, lemon juice, vanilla, and cinnamon until the fruit is evenly coated.
3. 3In a second bowl, whisk the flour, brown sugar, baking powder, and salt. Cut in the 6 tablespoons cold cubed butter until the mixture looks like coarse crumbs.
4. 4Stir in the buttermilk just until a shaggy, sticky dough forms; do not overmix.
5. 5Carefully remove the hot skillet, swirl the melted butter to coat the bottom and sides, then pour in the fruit and spread it evenly.
6. 6Drop the biscuit dough over the fruit in large spoonfuls, leaving a few gaps so steam can escape.
7. 7Bake 32 to 38 minutes, until the biscuits are deep golden and the fruit is bubbling at the edges.
8. 8Let the cobbler rest 10 to 15 minutes so the juices thicken, then scoop into bowls and serve warm.

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