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Preheat the oven to 375 degrees F.
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For the filling:
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In a large mixing bowl, combine the sugar, spices, salt, and cornstarch.
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Add the fruit and mix the coating evenly with the sugar mixture.
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Toss with the lemon juice.
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Place the fruit filling in a 10 or 12-inch cast iron skillet or a 2-quart baking dish and place in the oven for 20 minutes.
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In the meantime, make the biscuit dough.
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For the topping:
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Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
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Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
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Add the buttermilk and stir just until moistened.
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Remove the fruit from the oven and drop 6 to 8 (1/2-cup) portions of the biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
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Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 15 to 20 minutes.
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Remove the cobbler from the oven and cool for 15 minutes before serving.
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
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Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
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Add the buttermilk and stir just until moistened.
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Using 1/2 cup dough for each biscuit, drop the biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.
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Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean.
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Serve the biscuits warm.
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Cook's Note:
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Seasoning Your Cast Iron Skillet
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Position a rack in the center of the oven, and preheat the oven to 325 degrees F.
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Wash the skillet with warm, soapy water and dry thoroughly.
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Apply a thin coating of vegetable oil or vegetable shortening with a paper towel on all surfaces, inside and out.
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Place the skillet on the oven rack, upside down.
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Place a baking sheet or a sheet of foil on the rack beneath to catch any dripping.
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Bake for 1 hour, then turn off the heat, open the door, and allow the skillet to cool inside the oven before removing.
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The skillet is now ready to use.
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To wash: Scrub the skillet with hot water and a brush without detergent.
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Never use sharp or metal utensils on it while cooking and never place in the dishwasher.
