Tayberry Biscuit Cobbler: This very unique and easy to make biscuit cobbler uses Tayberries (a cross between a blackberry and red raspberry) to highlight summer berries.
I am a sucker for limited edition.
At holiday time I am known to be suckered in to buying all the limited edition flavors that come out.
From Gingerbread flavored Life cereal to Peppermint (candy cane) Tums.
Which, laugh if you will, are the best Tums out there. I buy up a ton and stockpile them. 🙂
And we won’t even get into all the fall limited edition pumpkin spice everything. 😛
But summer time is the ultimate in limited edition.
Back in the day all fruits and vegetables were seasonal.
That’s why canning became such a big thing.
Because we used to not get strawberries year round.
And now we can.
It makes it less special.
There are some foods you can still only get in limited edition.
One of those foods is the Tayberry.
It’s originally from Scotland, you know where it rains a lot and is cool…so it makes sense that they grow here in the Pacific Northwest.
And our tayberry season is only a few weeks around here.
Only a few stores carry them and I literally stalk the stores until I find them.
What is a tayberry?
It’s a cross between a blackberry and a red raspberry.
They cannot be machine harvested, only picked by hand, and so that is one of the reasons you aren’t seeing many of them making it to your store.
Which also means, unless you have your own tayberry bush, you are going to be paying a lot for a pint of them.
Or in my case…I buy them by the flat.
I’m not sure if they are my favorite berry because they are limited edition or because they taste really good.
They are a berry that you can eat raw, make in pies, make into jam…just about anything.
And so the first thing I made with my tayberries was a cobbler.
I learned how to make this cobbler many, many years ago and it’s still my absolute favorite way to make cobbler.
The berries get rolled up into a dough and get cut just like cinnamon rolls.
Then sugar water is poured over it and it bakes up into a delicious berry goodness.
Since the season is short and you might not live where they have tayberries I suggest doing half blackberries and half red raspberries.
Want more recipes like this? Try these:
- 1 stick (1/2 cup) unsalted butter, plus 1/2 stick (4 TBSP) cut into bits and chilled
- 1 cup water
- 1 cup granulated sugar
- 1 1/2 cups self-rising cake flour
- 1/3 cup milk
- zest of one lemon
- 3 cups fresh tayberries (or mixture of raspberries and blackberries)
- 2 TBSP sparkling sugar
- Accompaniment if desired: vanilla ice cream
- Preheat oven to 350°F.
- In a 10-inch glass pie plate or baking dish melt 1/2 cup uncut butter in oven.
- In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.
- In a food processor pulse together flour and remaining 1/2 stick (4 TBSP) cut-up butter until mixture resembles fine meal.
- Add milk and pulse just until a dough forms.
- Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle.
- Scatter tayberries evenly over top of the dough.
- Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy).
- Arrange slices, cut sides up, on melted butter in pie plate or baking dish.
- Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes.
- Sprinkle sparking sugar over cobbler and bake 15 minutes more, or until golden.
- Serve cobbler warm with ice cream.
If you can't find tayberries use half red raspberries and half blackberries.