Blackberry Buttermilk Cobbler

Preheat your oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer). Next, take a stick of butter and rub it all over a 9x13-inch baking dish to grease it properly.

Now, take a cup of blackberries and place them in a large mixing bowl. Squeeze some fresh lemon juice over the berries to bring out their flavor, then sprinkle with a cup of sugar and a spoonful of cornstarch. Mix everything together until the blackberries are evenly coated with the sugar and cornstarch mixture.

Pour the sugar-coated blackberries into your prepared baking dish, then top them with small cubes of butter.

In a separate large bowl, combine the flour, 1/4 cup of sugar, a pinch of cinnamon, a pinch of salt, a teaspoon of baking powder, and a teaspoon of baking soda. Use your fingers or a pastry blender to cut in 1 cup of chilled, diced butter until it's broken down into tiny pieces no larger than a pea.

Mix in 1 cup of buttermilk until you have a smooth, batter-like consistency.

Spoon the biscuit batter evenly over the blackberries in your baking dish, making sure to cover them completely.

Brush a little extra buttermilk over the top of the batter to keep it moist, then sprinkle with an additional 1/4 cup of sugar.

Pop your dish into the preheated oven and bake until the blackberries are tender, and the biscuit top is golden brown, taking around 25 minutes to achieve this perfect combination.