1-First Step: Prep and mise en place Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan. Measure out all ingredients so everything is within reach. If you are using frozen berries, keep them frozen until you mix them to avoid extra liquid. Cold butter and cold buttermilk help the biscuit topping stay flaky, so chill those until you need them.

2-Second Step: Make the berry filling 1. In a large bowl, gently fold together the mixed berries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice, and 1/2 teaspoon pure vanilla extract. Use a spatula or large spoon to combine without smashing the fruit. 2. Spread the berry filling evenly into the prepared 9×13-inch baking pan. The cornstarch will cling to the fruit and thicken the juices as the cobbler bakes.

3-Third Step: Make the biscuit topping 1. In another large bowl, whisk together 1 and 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt. 2. Cut in 6 tablespoons cold, cubed unsalted butter until the mixture resembles coarse, pea-sized crumbs. Use a pastry cutter, two forks, or your fingertips, working quickly so the butter stays cold. 3. Slowly drizzle in 1/2 cup cold buttermilk and mix lightly until the dough just comes together. Avoid overmixing; a slightly shaggy dough creates a light, flaky topping.

4-Fourth Step: Assemble and top 1. Take handfuls of dough, flatten the pieces slightly with your hand, and place them over the berry filling. Cover most of the berries, leaving some gaps so steam can escape and the juices bubble up through the biscuits. 2. Brush the biscuit topping with 1 tablespoon buttermilk and sprinkle coarse sugar over the top for a glossy, crunchy crust.

5-Final Step: Bake and serve 1. Bake for 45 to 55 minutes until the biscuits are golden brown and cooked through and the filling is bubbling around the edges. 2. Cool the cobbler for 5 minutes before serving warm. This recipe pairs beautifully with vanilla ice cream or whipped cream.