Double-Berry Skillet Cobbler
In a nonreactive 9-inch ovenproof skillet*, stir together 1 1/3 cups sugar, the cornstarch, salt and 1/2 teaspoon cinnamon. Add the water. Cook and stir over medium heat until sugar is mostly dissolved. Add blackberries, blueberries, butter, and lemon juice. Cook, stirring frequently, until butter melts and mixture is thickened and bubbly.Advertisement
Remove skillet from heat. Split each biscuit in half horizontally and arrange the biscuit halves over the hot berry mixture, overlapping slightly. (Bake any leftover biscuits separately or discard.)
In a small bowl, stir together the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Brush biscuit tops with milk and sprinkle with cinnamon-sugar mixture. Bake the cobbler in a 400°F oven about 15 minutes or until biscuits are golden brown. Cool on a wire rack about 45 minutes before serving. Serve warm with vanilla ice cream, if you like.
If available, use a nonreactive skillet; black cast-iron may react with the acidic berries.