Biscuit Cobbler

I think that this recipe was part of some family web pages that were deleted in the last revision. Linzi called me this morning as I was on my extended walk and asked for this ditty. This is the only kind that Linzi really likes.

Biscuit Part:
2C of All purpose flour
1TB of baking powder
4TB of sugar
1/2 tsp of cream of tarter (or not)
1/4 tsp of salt
1/2 Cup of Butter
3/4 Cup of whipping cream, light Cream or milk

This is the topping.

The fruit goop:

4Cups of chopped ripe fruit
1/4 Cup of minute Tapicoca
1 Cup of Sugar (varies depending on your taste and the tartness of the fruit)
4 Tbs of Butter (sliced to drop on the top of the goop after assembly in the cobbler)

Directions: 
Fresh style: Oven at 300 degrees
Assemble goop into a well buttered baking vessel (like an 8inch square baking pan) , drop dough on top and bake the entire thing in  slower oven to allow for the goop to encorporate its tapioca. Take out when bubbles show up around the matrix and the biscuit looks done.

Controlled style
Combine the ingredients of the goop in a saucepan. Under 400 degree heat, stir and heat until the mixture solidifies.
 Roll out the biscuits and place on top of the goop. Bake in a moderate oven until the biscuits floating on the goop seem done and not goopy. 

Texas style: Oven at 300 degrees
Put the biscuit dough on the bottom of the baking pan. Spread the goop on top. As the biscuits come up they integrate with the goop. 

We have one more week before we have tree ripe fruit. Enjoy!