Recipe: Buttermilk biscuit cobbler topping

 The other day a friend came over with some apples to make a crumble.  We were about to make the crumble when I remembered I had just enough buttermilk around to make a cobbler topping, so we switched directions.  This recipe was a good size for a small glass dish, so if you have a large dish or like an extra thick crust on your cobbler you would want to double or triple it.  Grating the butter is a lot easier if the butter is frozen, otherwise this recipe is a snap and a nice finish to a simple dessert.  The deliciousness of what goes underneath is all you.

You will need:

50g / 1.8oz / 1/3C     flour
13g / 1Tbs                 sugar
7g  / 1/4oz                 baking powder
pinch                         salt
pinch                         grated nutmeg
pinch                         cinnamon
30g / 1.1oz                butter - grated frozen
60ml / 1/3C               buttermilk

Method:

 - freeze the butter if it's not already frozen
 - prepare the base of the cobbler and have it ready to cook
 - set the oven to 350F / 177C
 - grate the butter with a small cheese grater
 - measure out the flour, sugar and baking powder and salt and sift together
 - add in the nutmeg and cinnamon
 - toss the grated butter in the flour to mix
 - stir in the buttermilk until combined
 - spread the mixture over the top of the cobbler
 - bake immediately until golden brown on top (20-30 minutes depending on your oven)
 - serve