When you make your own homemade butter (and it is SO easy, so do it!), you end up with a tasty little by-product: fresh buttermilk. This is the real stuff. The buttermilk that you buy at the store is non-fat milk with lactic acid bacteria added to it, giving it a sour taste.
When I first thought of what I could do with buttermilk, I thought of biscuits. Yum... fresh buttermilk biscuits? Bring it. But then I was flipping through one of my favorite cookbooks, the infallible Hay Day Country Market Cookbook that I bought back in my Hudson Valley days, and I saw a recipe for Buttermilk Wild-Berry Cobbler. So... fresh buttermilk biscuits on TOP of delicious berries? There was no going back.
I also still had some homemade butter left over, so I used that to make the biscuit topping, as well. This was a very easy and delicious dessert, perfect for spring and summer. We've been spending a lot of time thinking about spring and summer these days.
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Buttermilk Wild-Berry Cobbler, from the Hay Day Country Market Cookbook by Kim Rizk
Scant 4 cups mixed fresh berries (I used some fresh and some frozen): strawberries, blueberries, raspberries, and blackberries, gently rinsed and drained
2/3 cup sugar (Next time, I'd try less sugar. It was very sweet.)
Finely grated zest of 1 lemon
1 tbs fresh lemon juice
1/4 tsp ground cinnamon
1 3/4 cups unbleached all-purpose flour
1 tbs baking powder
1 tsp baking soda
4 tbs sugar
5 tbs unsalted butter, at room temperature
1 cup buttermilk
1. Preheat oven to 375 F.
2. Prepare the fruit: Gently rinse and drain the berries. Hull and slice the strawberries; stem the blueberries. In a mixing bowl, toss the berries with the sugar, lemon zest, lemon juice, and cinnamon. Spoon into a 9-inch deep-dish pie plate or baking dish, and bake in the middle of the oven until the juices begin to bubble around the edges, about 10 minutes.
3. Meanwhile, prepare the topping: Stir and toss the flour, baking powder, baking soda, and 3 1/2 tbs of the sugar in a mixing bowl. Work the butter in with your fingertips or the tines of a fork to form a coarse meal. Then stir in the buttermilk to form a slightly soft, lumpy batter.
4. Remove the berries from the oven, and drop large spoonfuls of the batter over the fruit, approximately 1/2 inch apart (they will spread and bake together). Sprinkle with the remaining 1/2 tbs sugar, and bake until the topping is nicely browned and puffed and just cooked through between the biscuits, 20-25 minutes.