Servings: 8 to 10
The homey drop biscuit topping of this cobbler makes for quicker assembly than the traditional roll-and-cut biscuits, and has a softer texture once baked.
Individual-size cobblers are a great option. Here’s how to make them:
Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.
Divide the biscuit dough evenly among the tops of the cobblers.
Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.
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