Blueberry Cobbler with Sourdough Rye Biscuits

You know, for breakfast. Of course.

I made it with very little sugar and a high fruit to grain ratio. Plus, the lemon is a nice wake-me-up.

Make it easy on yourself and the night before, toss 2 qt blueberries (in the baking dish) with the zest and juice of 1 lemon and a good sprinkle of flour and sugar and keep it in the refrigerator.

Then, make the biscuit dough. This is how I did mine:


4 T lard
1 c rye flour
1 T sugar
1 t baking powder
1/2 t salt
1 c sourdough starter

Cut the fat into the dry ingredients and stir in the sourdough starter. Keep dough in the refrigerator, too.

In the morning, drop big spoonfuls of dough onto the berries and put into oven. Bake for about 50min.