Baby Biscuits

1. Measure out flour, sugar, baking powder, lemon zest, and salt into a large mixing bowl. Whisk to combine.
2. Add the cold and cubed butter and use a pastry blender, two butter knives or your hands to blend or smoosh the butter into the dry ingredients until the mixture resembles a coarse meal with small, visible butter chunks.
3. Make a well in the center of the dry ingredients and pour the buttermilk in. Mix with a fork until the dough just begins to come together in large clumps, it wont take long.
4. Turn the dough out onto a floured surface and gently gather and pat the dough together until it becomes a somewhat cohesive mass. Pat the dough into a rectangle about 1" thick, then cut dough into 2 equal pieces and stack on top of each other, use a rolling pin to roll the dough down to 1" thickness. Then repeat the cutting and rolling process once more. This helps create the tender, flaky layers of the biscuits.
5. Dust with more flour and use a rolling pin to flatten to about 3/4" thickness, dusting with more flour as needed.
6. Use a 2" round cookie or biscuit cutter to punch out biscuits as closely as possible. Dip the cutter in flour between cuts to get a clean slice. Transfer the baby biscuits to lined baking sheet. Gather up the dough scraps, pat together, re-roll the dough, and punch out the biscuits until you've used all of the dough. You should have about 18 - 20 biscuits. Place biscuits in freezer to chill until ready to use. Freezing the biscuits will also help them maintain their shape as they bake.

Pear Berry Filling & Assembly

1. Place rack in the middle of oven and preheat to 400° F.
2. Mix the berries, 2 tablespoons of granulated sugar, lemon juice, tapioca flour, vanilla extract and salt in a large bowl. Let the fruit hang out for 10-15 minutes until the juices begin to release and the tapioca flour melds with the juice.
3. Place a 2-qt. baking dish, 9" cast iron skillet or 9"-diameter cake pan with 2" sides on a silpat or foil-lined baking sheet. Layer the pears into dish and fan them out. Then firmly press the pears into the dish to fill in any gaps. Sprinkle the remaining 2 tablespoons of granulated sugar over the pears.
4. Spoon the berry mixture over the top of the pears and gently press the berries into the pan to fill in gaps. Pour the juice evenly over top.
5. Arrange the chilled baby biscuits over the pear berry filling. Snuggle them in tight so they’re touching with minimal gaps between. Using a pastry brush or a clean paper towel, generously brush with the melted butter, then sprinkle liberally with sparkling or raw sugar.
   *Note, since the biscuits are frozen, the butter will chill up quick so work in batches, brushing then topping with sugar so the sugar will stick to the wet butter before it chills.
6. Bake the Pear Berry Cobbler for 15 minutes at 400°F, then reduce heat to 350° and continue to bake until biscuits are deeply bronzed and juices are bubbling, between 55 - 70 minutes more. You can use a skewer to check the doneness or the pears. They should be soft but have a little hint of firmness.
7. Allow to cool for at least an hour before serving so the juices can set and thicken. Serve with ice cream or whipped cream.