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Blackberry + Peach Buttermilk Biscuit Cobbler | guest post from {local milk}

Tuesday, August 6, 2013

Blackberry +  Peach Buttermilk Biscuit Cobbler | Local Milk

It’s the summer of fun! For reasons before mentioned, I am lining up guest posts for this summer. Up next is Beth from {local milk}. Beth has one of my most favorite spaces on the world-wide-web. Her photography is gorgeous; her words make me want to get out that old pen and paper, and write my own sentences just a little better.

“The meaning of life is not to be discovered only after death in some hidden, mysterious realm; on the contrary, it can be found by eating the succulent fruit of the Tree of Life and by living in the here and now as fully and creatively as we can.” – Paul Kurtz

So. I’m the girl that’s going to show up at Sarah’s with an herbacious fruit cobbler, crazy eyes, and a soap box. I think the cobbler will make up for the latter two.

What we’re going to do, we’re going to eat the metaphor, thereby rendering it quite literal. Live now, eat fruit. Eat yellow flesh & fuzz, eat faceted berries popping with seeds. Eat them warm and jammy, with tender crumbs of sweet buttermilk biscuit. This recipe comes straight from my culinary heart, which is, incidentally, a biscuit.

Yes, I have a puffy little lopsided buttermilk biscuit that lives in the center of my rib cage. It’s from this little biscuit that my inspiration flows. It’s a happy biscuit with anime eyes. The squinty kind. It dances, bouncing side to side, and nods its’ biscuit head. Put any ingredient in front of me and the little biscuit ghost, the little holy biscuit…it will tell me what to do. It’s my kitchen spirit guide. My friend.

Fresh fruit is precious. It’s not long before it’s gone. There’s a reason we humans have been likening anything one works for to fruit for ages. And because of that, I don’t care to do much to it. When I get peaches, I eat peaches, juice running down my wrist. When I get blackberries, I eat blackberries, staining my clothes. I don’t want to dilute them.

Cobbler is an exception, my biscuit heart whispers when it sees a pint of blackberries, a peck of peaches. All that fruit will just bubble and thicken and become more itself as it breaks down, it tells me. Which is probably what happens to people in that hidden mysterious realm when they die, it says.

It’s a philosophical biscuit. And it isn’t a secular humanist like the man quoted above.

They just become sweeter, thicker bits of soulA bunch of jammy monads, it sighs.

Monads?, I ask.

Like in Leibniz…I mean, nevermind. Let’s make cobbler!

You’ll have to excuse the over reaching metaphor. It’s not my fault. I don’t come up with this stuff. My personified Leibnizian biscuit heart does…

Throw a few handfuls of herbs in there too. Because you’re young. Because you’re a rebel and Grandmother didn’t have mint in her cobbler. A splash of orange blossom water too because why not. Honey! And into the cast iron skillet!

And I do it. And the fresh fruit gets hot. The fresh fruit bubbles and becomes something new. And the topping. That topping gets golden, bits of sugar glinting in the yellow oven light. It puffs, and becomes one of the few substances (alongside pie crust) that doesn’t offend the ephemeral fruit of summer: sweet biscuit crust. It is the best. And now, to eat fruit. To create.
Blackberry + Peach Buttermilk Biscuit Cobbler | Local Milk
Blackberry + Peach Buttermilk Biscuit Cobbler | Local Milk
Blackberry + Peach Buttermilk Biscuit Cobbler | Local Milk

Blackberry + Peach Buttermilk Biscuit Cobbler | Local Milk
Blackberry & Peach Buttermilk Biscuit Cobbler

For Fruit
2 cups blackberries, rinsed & dried
3 peaches, sliced
1/3 cup honey
1/4 tsp of kosher salt
1 tsp orange blossom water (optional)
1/2 cup of applemint, chopped fine (regular mint will do)
1/4 cup of basil, chopped fine
sugar (optional, for sweetening to taste)
juice of 1/2 an orange
2 Tbsp cornstarch

For Topping
250 grams (2 cups) unbleached all-purpose flour
100 grams (1/2 cup) white sugar
1 Tbsp baking powder
1 tsp kosher salt
1 stick butter, cut into tablespoon chunks
240 grams (1 cup) buttermilk

Heat oven to 350.

Make fruit filling: mix all ingredients for the fruit except orange juice and cornstarch in a mixing bowl.
In a separate bowl mix juice and cornstarch. Toss with fruit to coat.

Make biscuit topping: mix dry ingredients in a bowl.Pinch in butter with fingers until no pieces larger than a pea remain and the mix resembles sandy coarse meal, being careful to not overwork it. Stir in buttermilk just to combine. If too dry, add a tiny splash more. Spoon evenly on top of berries. Sprinkle with a bit of sugar.

Bake about 40 min on convection or 45 min -1 hr on regular, until top is golden brown.
Blackberry + Peach Buttermilk Biscuit Cobbler | Local Milk


  • Reply
    Katrina @ Warm Vanilla Sugar
    Tuesday, August 6, 2013 at 6:42 am

    This is gorgeous, and has such interesting flavours! Lovely recipe!

  • Reply
    Tuesday, August 6, 2013 at 8:55 am

    Such beautiful photos, I can almost taste it!

  • Reply
    Tuesday, August 6, 2013 at 9:23 am

    So beautiful. And my mouth is watering 🙂

  • Reply
    Tuesday, August 6, 2013 at 11:09 am

    Just came across this blog and I’m so glad I found it. Beautiful pictures and the recipes all look delicious!

  • Reply
    Marcella @
    Tuesday, August 6, 2013 at 6:40 pm

    Seriously, the most stunning post I’ve ever read! I’m awe struck. Biscuit heart with anime eyes – get out of here with that imagery (I mean that in the best of ways!).

  • Reply
    Kali Ramey Martin
    Tuesday, August 6, 2013 at 8:25 pm

    Love the biscuit heart. 🙂 I think my heart is made of lavender as I hear it whispering it’s desire to end up in all my baked goods. Thanks for sharing Beth!

  • Reply
    Marta @ What Should I eat for breakfast today
    Wednesday, August 7, 2013 at 7:16 pm

    I love Beth’s blog as well!!! Nice to see you here Beth.

  • Reply
    Wednesday, August 7, 2013 at 8:08 pm

    Great recipe; great prose. Fresh peaches and blackberries need little work, true, but this recipe puts them to great use!

  • Reply
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    Thursday, August 8, 2013 at 1:12 am

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  • Reply
    Adri @ Life Nourished
    Friday, August 9, 2013 at 1:24 pm

    Lovely writing and recipe.
    Thanks for the intro to a yet another amazing blog.

  • Reply
    Monday, August 12, 2013 at 8:10 am

    Oh Beth, this post is just full of everything that is good and perfect about summer. The recipe, the words, the pictures – all are just right.

  • Reply
    Wednesday, August 14, 2013 at 2:02 am

    This sounds so incredible with the honey, apple mint, basil and orange blossom water. Yum! Beautiful writing and photos, too. Beth is such an inspiration. 🙂

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  • Reply
    Wednesday, August 28, 2013 at 11:39 am

    The photography is gorgeous! I am in love with the first shot of the blackberries… I always have a hard time cooking fruit, too, it’s already so good – even though I know it will be amazing cobblerized, it always feels like sacrilege!

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