Let’s bake this beautiful and delicious Blueberry Cobbler:

1. Preheat Oven and Prepare Dish & Butter:

• Ensure your 4 tablespoons of unsalted butter for the biscuits are in the freezer (has been there for at least 1 hour).
• Preheat your oven to 400°F (200°C).
• Grease an 8×8-inch baking dish with butter or non-stick cooking spray.

2. Make the Biscuit Dough:

• In a large mixing bowl, whisk together the ¾ cup all-purpose flour, ¼ cup plus 2 tablespoons whole wheat flour, 2 ½ tablespoons cane sugar, baking powder, 1 teaspoon lemon zest, and sea salt until well combined.
• Retrieve the frozen butter. Using the large holes of a box grater, quickly grate the frozen butter directly into the dry flour mixture. Toss lightly with your fingers to coat the butter shreds with flour.
• Form a well in the center of the dry ingredients. Add the ½ cup of full-fat coconut milk.
• Use a rubber spatula or fork to gently fold and mix the ingredients until just a cohesive, slightly shaggy ball of dough forms. The recipe notes “The dough will be more moist and pliable than traditional biscuit dough.” Avoid overmixing.

3. Roll, Cut, and Chill Biscuits:

• Turn the dough out onto a lightly floured piece of parchment paper.
• Using a lightly floured rolling pin (or your hands), gently pat or roll the dough out into a circle or rectangle about ½-inch thick.
• Fold the dough into thirds (like folding a letter).
• Gently pat or roll the folded dough again until it is about 1-inch thick.
• Using a 2 ¼-inch round biscuit cutter (dip edge in flour to prevent sticking), cut out as many biscuits as you can (aim for 9 to 11). Press straight down without twisting for clean cuts.
• Gently gather any scraps, re-pat/re-roll to 1-inch thickness (handle as little as possible to keep tender), and cut out more biscuits until all dough is used.
• Transfer the cut biscuits to a parchment-lined plate or small baking sheet and place them in the refrigerator to chill while you prepare the fruit filling (at least 15-20 minutes).

4. Make the Blueberry Filling:

• In a medium bowl, combine the 4 cups of fresh blueberries, 2 tablespoons cane sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract.
• Toss gently until the blueberries are evenly coated with the sugar and cornstarch mixture.

5. Assemble the Cobbler:

• Transfer the prepared blueberry filling mixture to the greased 8×8-inch baking dish, spreading it into an even layer.
• Retrieve the chilled biscuits from the refrigerator. Arrange the biscuits evenly on top of the blueberry filling. They can be slightly overlapping or spaced closely.
• Melt about 1-2 tablespoons of additional butter. Using a pastry brush, lightly brush the tops of the biscuits with the melted butter.
• Sprinkle the tops of the buttered biscuits generously with coarse sugar or additional cane sugar.

6. Bake:

• Place the baking dish in the preheated oven.
• Bake for 25 to 35 minutes. The cobbler is done when the fruit filling is bubbling vigorously around the edges and between the biscuits, and the biscuits are golden brown and cooked through.

7. Cool Slightly and Serve:

• Carefully remove the hot cobbler from the oven.
• Let it cool on a wire rack for at least 15 minutes (or longer, up to 30 minutes) before serving. This allows the molten fruit filling to thicken and set up slightly, and prevents burns.
• Serve the Blueberry Cobbler warm, spooned into bowls, with a generous scoop of vanilla ice cream on top or alongside.

The grated frozen butter and chilling steps are key for tender biscuits