Apple Cobbler With Cheddar Cheese Biscuits - cooking recipe

Ingredients

1 tablespoon unsalted butter, at room temperature, for dish
Filling
7 1/2 ounces medium brown sugar (1 cup packed)
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
8 large apples, peeled, cored, and sliced 1/4 inch thick (3 1/2 pounds prepped)
1 lemon, juice of
1/4 cup unsalted butter
Biscuits
10 ounces all-purpose flour (2 cups)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 lb grated extra-sharp cheddar cheese (2 cups)
1 1/3 cups cold buttermilk (or more)

Preparation

Preheat oven to 375\u00b0F Place a rack in the bottom third. Butter a 3-quart baking dish.
Rub the brown sugar, cornstarch, sea salt and cinnamon together in a large bowl, breaking up clumps. Add apples and toss well to coat. Gently stir in lemon juice. Let stand at room temperature for 15 minutes until juices begin to release. Stir again, then pour into prepared baking dish. Cut butter into small cubes and scatter over apples.
Cover pan with foil and bake 20 minutes.
Meanwhile, whisk flour, 1 tbsp sugar, baking powder and sea salt together. Add cheese and toss until coated. Form a well and add buttermilk. Stir with a fork, a rubber spatula, or your hand, until ingredients just come together; the dough will be shaggy and wet. If dough seems dry, add more buttermilk, 1 tbsp at a time, until it reaches the proper consistency.
Remove pan from oven and remove foil. Scoop dough into 1/4-cup portions, about 9 scoops. Distribute evenly over fruit. Return pan to oven and bake another 30-40 minutes, or until the apples are tender, the juices bubbling, and the biscuits browned.