Blueberry Cobbler

Directions

1. Combine all dry filling ingredients sugar, cornstarch, cinnamon, ginger, kosher salt in a bowl.
2. In a separate bowl combine blueberries, lemon zest and lemon juice. Add the dry ingredients to the blueberry mixture and mix gently until combined. Heat oven to 375 degrees and bake in a pan for 20-25 minutes until fruit filling begins to thicken.
3. In a stand mixer, combine all dry topping ingredients flour, cornmeal, sugar, baking powder, baking soda and kosher salt and pulse mixer until all ingredients are combined.
4. Add cold, cubed butter and lard to dry mixture. Pulse the mixer until consistency is course. Add buttermilk, lemon zest, and vanilla and pulse the mixer until ingredients are combined. Do not overwork dough.
5. Gently roll out the dough mixture on a floured surface and cut 2-inch round biscuits, 12-14 total.
6. Pull the blueberry filling from the oven and place biscuits on top.
7. Brush the biscuit topping with melted butter, sprinkle raw sugar on each biscuit.
8. Turn the oven to 425 degrees, return pan into the oven, and bake for 15 minutes or until the biscuits are golden brown. Serve warm.