Blueberry Cobbler with Biscuits

Ingredients for Filling:

5 cups fresh blueberries

1/2 cup granulated sugar

2 tablespoons water

4 teaspoons cornstarch

1 tablespoon fresh lemon juice

pinch of coarse kosher salt

Ingredients for Biscuits:

1 1/2 cups self-rising flour

1/4 teaspoon coarse kosher salt

1 1/2 cups creme fraiche or sour cream, plus additional for serving

all-purpose flour, for sprinkling on work surface

3 tablespoons granulated sugar

Directions for Filling:

Move rack in oven to bottom third and preheat oven to 450 degrees.

In a large saucepan, combine blueberries, sugar, water, cornstarch, lemon juice and salt. Whisk over medium-high heat until cornstarch dissolves. Bring to a boil, stirring occasionally. Reduce heat to low and simmer until thickened, stirring for 2-3 minutes. Transfer to 11" x 7" glass baking dish.

Directions for Biscuits:

In a medium bowl, combine flour and kosher salt. Add creme fraiche or sour cream; stir until dough forms. Gather dough into ball in bowl. Sprinkle work surface with all-purpose flour; turn dough out onto work surface. Using floured hands, shape dough into a log shape. Cut log crosswise into 6 rounds. Pat each into 3/4" thick 3" round. Arrange biscuits atop filling. Sprinkle each biscuit with 1/2 tablespoon sugar.

Place baking dish on rimmed baking sheet. Bake cobbler at 450 degrees until bubbling and golden, about 25 minutes. Cool for 15 minutes. Serve warm with additional creme fraiche.