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1
In a large bowl, combine the flour, baking soda, cream of tartar, 4 tablespoons of the sugar, and salt.
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2
Cut in the butter and shortening until the mixture resembles coarse crumbs.
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3
Add the milk and cream and stir just to combine.
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4
Do not overwork the dough.
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5
Pat the dough into a flattened disk, wrap with plastic wrap, and refrigerate until ready to bake the cobbler, at least 1 hour and up to overnight.
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6
For the filling:
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7
Preheat the oven to 350 degrees F. Butter an 8 by 11-inch casserole dish with 1/2 tablespoon of the butter.
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8
In a medium saucepan, combine the peaches with the sugar, water, cornstarch, and lemon juice and let sit for 15 minutes.
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9
Bring to a boil over medium-high heat and cook, stirring frequently, until sauce thickens and peaches have softened, about 7 minutes.
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10
Remove from the heat and stir in the remaining 2 tablespoons butter, blueberries, and vanilla extract.
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11
Transfer to the prepared baking dish and set aside while you roll out the dough.
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12
On a lightly floured work surface, roll the dough out to a thickness of about 1/2-inch.
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13
Using a 2 1/2-inch biscuit cutter, cut as many circles of dough as possible and arrange them evenly over the top of the peach-blueberry mixture.
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14
Sprinkle the tops of the biscuits with the remaining 2 tablespoons of sugar and bake for 25 to 30 minutes, or until biscuits are golden brown and filling is bubbly and thick around the edges.
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15
Cool for 10 minutes before serving.
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16
Serve warm with ice cream and lime/ginger whipped cream.
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17
For the lime/ginger whipped cream:
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18
Add the heavy cream and the sugar in the bowl of a stand mixer fixed with a whip attachment.
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19
Whip the cream to soft peaks and then add the candied ginger and the lime zest and continue to whip until whipped cream consistency.
