Coat blackberries. Wash blackberries and pat dry. In a small bowl combine sugar and cornstarch. Toss blackberries with lemon juice and then add sugar-cornstarch mixture tossing until the berries are well coated.
Drop dough. Drop the biscuit dough into the berry mixture in 2 tablespoon portions (this doesn’t have to be exact but don’t use too much more dough for each drop biscuit or it will take longer to bake. Cover the top of the cobbler with some berries peeking through.
Top biscuits. Melt the remaining 2 tablespoons of butter and after 30 minutes have passed open the oven and brush the melted butter over the biscuit tops and sprinkle them with 2 teaspoons of sugar. Continue to bake for the remaining 30 minutes or until the filling is bubbling and the biscuit dough is golden brown.
Serve. This is a cobbler not a pie, it’s going to be juicy, and runny. Don’t fight it :). Those delicious biscuits are going to be swimming in a sea of blackberries and blackberry juice. Scoop it all up and put it in a bowl along with a scoop of vanilla ice cream and enjoy!
HOW TO STORE BLACKBERRY COBBLER Here’s a guide on how to do it: COOLING YOUR COBBLER Before storing, always let your blackberry cobbler cool completely. If it’s too hot when you cover it, it can create steam, resulting in a soggy topping. STORING AT ROOM TEMPERATURE For short term storage, you can keep your cobbler at room temperature for up to two days. Simply cover it tightly with aluminum foil or plastic wrap to protect it from dust and insects. Be sure to keep it in a cool, dark place, away from direct sunlight or heat.