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Biscuit Topped Blueberry Cobbler

Layer this cobbler like a parfait to make it more portable.
Cook Time 7 minutes
Servings 136

Ingredients

  • 2 ½ lbs. Conestoga® Biscuit Mix (99400 or 99402)
  • cups Water
  • 15 cups Non-Fat plain Greek yogurt
  • 3 gal. 12 cups Blueberry pie filling, divided

Instructions

  • Preheat conventional oven to 450°F (convection oven 375°F).
  • Pour 3½ cups of cool water into a 12-quart mixing bowl and add 2½ pounds of Conestoga® Biscuit Mix.
  • Mix with a paddle on low speed #1 for 1 minute. Mix on #2 for 30 sec.
  • Scoop dough onto sheet pan lined with parchment paper using a size 60, 1⁄2-ounce ice cream scoop.
  • Bake in preheated conventional oven for 7 to 10 minutes, 5 to 7 minutes in a convection oven or until lightly browned and baked through. Cool completely.
  • Combine yogurt with 3 ¾ cups of pie filling; set aside.
  • Scoop 1⁄3 cup yogurt mixture into bottom of a serving dish or cup. Top with 1⁄3 cup pie filling and 1 biscuit. Keep chilled.

Notes

For Grades 9 to 12: Portion batter out using a scant size 40 scoop to make 100 biscuits. Scoop a scant ⅓ cup yogurt mixture into the bottom of a serving dish or cup. Top with a scant ⅓ cup pie filling and 1 biscuit. Makes 100 servings.
Substitute Products:
  • Pioneer® Original Biscuit Mix (94013 or 5 lbs. of 94048)
  • Morrison's® Country Style Biscuit Mix (00386, 00712 or 00723)
  • Morrison's® Complete Biscuit Mix (5 lbs. of 00756)
  • Morrison's® Buttermilk Biscuit Mix (07735)
  • Morrison's® Green Label Biscuit Mix (07272)