Blueberry Drop Biscuit Cobbler

• 1 1/2 cups plus 3 tablespoons all-purpose flour
• 3 tablespoons sugar (or Splenda)
• 1 cup sugar (or Splenda)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 1/2 cup plus 1 tablespoon creme fraiche or 1/2 cup sour cream
• 6 cups fresh blueberries (about 2 pounds)
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest

1. Preheat oven to 375u0b0F
2. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
3. Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
4. Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

flour, sugar, sugar, baking powder, kosher salt, butter, creme fraiche, fresh blueberries, lemon juice, lemon zest

Taken from www.food.com/recipe/blueberry-drop-biscuit-cobbler-486138 (may not work)