Step 1

The night before you want to make the cobbler, start making the cobbler topping.

Step 2

Combine 2 cups of all purpose flour with sourdough starter that is fed and bubbly.

Step 3

Add coconut oil and honey; mix well. I like to start mixing with a spoon, then switch to my hands to knead it for just a minute.

Step 4

Cover with a tea towel for 8 to 24 hours.

Step 5

The next day, preheat oven to 350.

Step 6

In a cast iron skillet, add 4 cups of blueberries, fresh or frozen.

Step 7

Next, add butter, honey, and flour to the blueberries. Place skillet over low to medium heat and mix until everything is melted and incorporated.

Step 8

While the blueberries are heating up, pull out your dough that has been fermenting.

Step 9

To the dough, add cream, baking soda, baking powder, organic brown sugar, cinnamon, and salt.

Step 10

Combine using your hands or a mixer.

Step 11

Place dough onto a lightly floured surface and pat out until it is about 1/2 to 3/4 inch thick.

Step 12

Cut it out like biscuits. Personally, I just use a mason jar as a biscuit cutter.

Step 13

Place the biscuits on top of the blueberry mixture, and pop the whole pan into the oven for about 20 minutes, until the biscuits start to turn golden brown.

Step 14

Allow to cool for a few minutes before serving. Top with whipped cream or ice cream.