1. Preheat oven to 350 degrees F.

Prepare Fruit Filling

1. In a large mixing bowl, gently mix the mixed berries, sugars, lemon juice, lemon zest, flour, cinnamon, and vanilla extract.

   I used 2 cups blueberries, 1 cup blackberries, 1 cup raspberries, and 2 cups sliced strawberries.
   900 grams fresh or frozen mixed berries *, 50 grams white sugar, 55 grams brown sugar, 15 grams lemon juice, freshly squeezed, zest of half a lemon, 35 grams flour, 2 grams ground cinnamon, 4 grams vanilla extract
2. Pour the berry mixture into a 10-inch cast iron skillet or 9x9 baking dish. Set to the side.

Prepare Sourdough Biscuits

1. In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
   140 grams all-purpose flour, 75 grams white sugar, 4 grams baking powder, 6 grams baking soda, 1 gram salt
2. Grate cold butter with a box grater. Add the shredded butter to the dry ingredients and gently mix until all of the butter has been lightly coated with flour.
   84 grams unsalted butter, frozen
3. Lastly, pour the sourdough discard into the flour mixture. It is important not to overmix the cobbler dough. This can cause the biscuits to be tough, instead of light and tender. Instead, mix the wet ingredients into the dry by hand and stop just as the flour is incorporated.
   280 grams sourdough discard, cold
4. Finally, you are going to make rustic discs to place on top of the fruit filling. The dough is especially sticky, so lightly dust your hands with a little extra flour.
5. Grab a portion of the dough and shape it into a round, flat disc, and place it on top of our filling. Repeat until all of the dough has been formed and positioned on top of the berries, making about 7-8 biscuits.
6. The last step is to brush milk on top of each biscuit with a pastry brush. This will give them a lovely golden brown finish.
   15 grams milk
7. For a hint of sweetness and a bit of crunch, sprinkle the tops of each biscuit with coarse sugar. Not only does it taste fabulous, but it makes it look super impressive.
   course sugar

Bake

1. Before baking, I like to place a baking sheet on the rack below my cast iron pan, just in case some of the fruit filling bubbles over.
2. Place the Sourdough Berry Cobbler into the preheated oven and bake for 40-50 minutes, or until the biscuits are golden brown. Cool for 10 minutes before serving. Enjoy!