For these biscuits I altered the "original" recipe and used only all purpose flour, omitted the cream, and used some Organic cornmeal I bought in the bulk section at Berkeley Bowl.
For the filling I cut up rhubarb, nectarines, white nectarines, plums and threw in some plump backberries, dark and tiny raspberries and took a handful of tayberries from the freezer. Right before I was to put the cobbler in the oven I tossed these prepped fruits with some Organic sugar, making sure I didn't oversweeten the fruit. Then I laid my delicate biscuits on top and sprinkled demerrera sugar on top for crunchy, caramelly texture.
The entire prep time took no more than 35 minutes!
If you have buttermilk in the fridge and an overabundance of fruit this is a simple, delicious dessert with homey roots and a fresh taste. Biscuit dough, once made, can be cut and these pieces can be frozen. Biscuits enjoy being put in the oven frozen. For a little more color on the top you can brush them with cream or buttermilk before sprinkling the sugar. And if you find yourself with more bacon (or duck) fat than you know what to do with, substitute 1/2 of the butter with it.