Blueberry Cream Cobbler

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons baking powder
• 2 tablespoons granulated sugar, plus more for sprinkling
• 2 teaspoons salt
• 2 cups heavy cream, divided
• 1 to 1/2 cups half and half
• 3 tablespoons melted butter, cooled slightly
• 2 pints washed blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch, or tapioca starch
• Zest of 1 lemon

Directions

1. Heat the oven to 425 degrees Fahrenheit. In a bowl, whisk the flour with 2 tablespoons sugar, the salt, and the baking powder. Pour in 1 cup heavy cream and 1 cup half and half. With a gentle hand, fold the wet ingredients through the flour mixture just until it starts coming together. Drizzle in more half and half, a little at a time, only until the dough feels slightly sticky. A few floury patches are fine; the goal is to leave the dough alone as much as you can.
2. Tip the dough onto a lightly floured work surface. Scatter flour over the top, then use your fingers to pat it into a flat circle about 1 inch thick. Cut out shapes with a floured cutter, placing the cuts close together so you use as much dough as possible. Gather the leftover scraps from your 1st round of cutting and press them back together. Do not fold or mix them. Cut the remaining dough into shapes.
3. Rub the lemon zest into 1/2 cup of granulated sugar with your fingers, then whisk the cornstarch into that sugar mixture. Add the blueberries and toss until coated. Transfer the berries to your baking dish, or divide them evenly among 6 ramekins.
4. Arrange the cream biscuits over the blueberries; they can sit close enough to nearly touch. Brush melted butter across the biscuit tops, then sprinkle them with granulated sugar. Set the baking dish or the ramekins on a baking sheet, because the blueberry juices can spill over. Bake until the biscuits are golden brown on top and the blueberries are bubbling throughout, turning the pan halfway through. The ramekins will take about 20 minutes total; a baking dish will take about 30 minutes total.
5. Whip 1 cup cold heavy cream until it holds soft peaks. If you baked the cobbler in a baking dish, divide it onto plates. Add whipped cream to each cobbler and serve warm.